A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

A crispy cookie from South Carolina, first introduced during the slave trade.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A century-old organism creates some of the world's best bread.

This classic San Franciscan ice cream sandwich is it, isn't it?

On the island of Mallorca, locals celebrate their viticulture with parades, grape-stomping contests, and a massive fruit fight.

The Catalan green onion has its own festival.

These salty potatoes were originally boiled in seawater.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

This tomato variety can stay fresh for six months after harvesting.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

This heavenly custard was born from the leftovers of sherry winemaking.

Impress Murcianos by correctly eating these fried lemon leaves.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

This pollen-based candy comes from the marshes of southern Iraq.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

The anus-shaped fruit tastes like cinnamon applesauce.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

The best place to find the “nectar of the gods” is Holy Island.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.