Places Added by Rohini Chaki

A giant knight, sex education, date shakes, and Jesus coexist happily in this Coachella Valley desert oasis.

The first patented shaved-ice machine heralded a snowy wonderland of iced treats at a favorite New Orleans summer shack.

Found: Garden of Eden in Miami-Dade County, Florida.

A hidey-hole sandwiched between cellphone, DVD, and jewelry stores features Tibetan delights.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Monks in the empyreal Alazani River valley have preserved their 1,000-year-old winemaking tradition.

Worship at the altar of seafood at this shop housed inside the town's oldest stone church.

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

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

A statue honors the genius who allegedly first took a meatball and made it into a hamburger.

This regional Russian delicacy once called itself Parisian.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

The largest piece of cut lead crystal adorned a grave for 75 years and is now the shining star of a glass museum.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

In a supreme test of gut and gam, runners must eat a half-smoke sausage with chips before completing a 13.1-mile race.

The only place for a truly presidential dram.

The original cheeseburger, hold the beef patty.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

This velvety, vintage treat still has a fan base in Maryland.

The German auto maker’s “part no. 199 398 500 A” is a pack of sausages.

The most expensive melon in the world is a status symbol in Japan.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.