Greens and crispy corn bread combine in this North Carolina specialty.

Breaded and fried, these testicles become tasty tenders.

The slow-smoked sheep is a Western Kentucky specialty.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

A unique take on Szechuan dumplings is now a Montreal specialty.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

Saison dell'Aragosta is made with tasty Maine lobster.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

This style of fried chicken is pressure-cooked while it fries.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

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

Some families keep their holiday meal fresh by letting it live in their bathtub.

The pickled Baltic herring has an explosive reputation.

The toxic pufferfish steals hearts, despite its ability to stop them.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.

Chocolate-covered mystery meat and dancing cans abound.

A medieval food fight supposedly inspired this annual competition.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

This midwinter food festival honors Iceland's pagan history.