Most sushi fans have never tried this rare rhizome.

This cosmic-colored flavor is a Midwestern mystery.

No rodents were harmed in the making of this fried Canadian treat.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Produced since 1847, these classic New England candies almost disappeared in 2018.

This tasty Czech pastry is now a Texan tradition.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

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

This candy rarely ventures beyond Canada's borders.

The world's least practical and most delicious edible straw.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

The birthplace of coffee celebrates community with a sensory feast.

Ethiopian honey wine is sweet, funky, and perfect with injera.

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

The candy is huge with Norwegian hikers and skiers.

This retro sandwich filling was once a convenient, comforting funeral food.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

A pharmaceutical company developed this beverage as drinkable IV solution.

This is what happens when soldiers pick a new name for meat on bread.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

The stinky, simple classic is still served at select Wisconsin taverns.

From humble meat-hybrid to Cincinnati favorite.