Places Added by Rachel Rummel

In the American South, some believe it deters rain on one's wedding day.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Open since 1938, this diner has kept its fountain, malt machine, and all the gum that greasers left beneath its counter.

This tangy fruit flavors everything from ice cream to cocktails.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

This candy rarely ventures beyond Canada's borders.

These live fish are said to "dance" down diners' throats.

This edible park is open to any and all foragers.

Congealed and sliced, the ferric addition is known for its purported health benefits.

This cafe offers a curated collection of treats and tipples made by monks and nuns.

Before Lent, residents of Trás-os-Montes indulge in a pairing of stuffed pork stomach and bean pods.

Come for the bait, stay for the brioche.

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

Themed buffets, parades, performances, and competitions dominate this Philippines island every May.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

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

Benedictine monks in Oregon brew and serve this dark, heady beer.

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

An all-female order shares an ancient culinary art with visitors at their mountaintop monastery.

This ruby, tannic style is little-known outside its native Bulgaria.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.

This sweet symbolic figurine is a Sicilian holiday tradition.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.