This small-batch spirit is distilled from cactus fruit.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

Now largely forgotten, the pairing was once as popular as PB&J.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

Not all poutine comes with cheese curds and gravy.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

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

Impress Murcianos by correctly eating these fried lemon leaves.

China's favorite urinating “tea pet” is actually a thermometer.

The sweet, spiraled pastries were once a staple on cold days in the American South.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

A sweet and sticky accident from Derbyshire, England.

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

Recycling comes to dessert, with delicious outcomes.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This sweet sandwich celebrates Georgia's favorite crop.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

In this tangy treat, no part of the citrus is left behind.

Layers of flavored tea combine to create a drinkable rainbow.

This old American style is being resurrected by Indiana brewers.