Hand-harvested in the Central Valley of Oaxaca, Mexico, this salt is made from fruit-fed worms that are toasted and salted along with some Pasilla Mixe chiles.
Hand-picked from the droppings of Jacu birds and then washed and roasted, these beans make a sweetly delicious—and yes, incredibly expensive—cup of coffee. Learn more on Gastro Obscura.
Conceived in a dream, Hiyoko cakes are a specialty of the Fukuoka region in the northern part of Japan’s Kyushu Island. Originally sold to local miners, their super-cute shape continues to make them one of Japan’s most beloved treats.
Served by American Airlines in first class in the 1970s, this Chicago candy favorite has recently made a limited return to shelves after a two-decade absence.
Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell. With an anise seed in its center, its coating comes in a variety of flavors, including anise, rose, and blackcurrant. As seen on Gastro Obscura.
This bubblegum-hued, peppermint-flavored pig is a Christmas Day tradition in Saratoga Springs, New York. After placing the pink porker in a velvet pouch, each family member gives it a thwack with an accompanying tiny metal mallet and shares a story of their good fortune from the past year. Once everyone...
Spicier and bigger than your average gummy bear, these Utah favorites are cinnamon-flavored and coated in chocolate. As seen on Gastro Obscura.
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