Pressed from frozen grapes, this prized wine was a sweet accident.

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

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

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

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

A dark soda with a dark history.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Leftover coffee plus gelatin equals this vintage dessert.

The original cheeseburger, hold the beef patty.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

A sundae with a surprising mix of flavors that reflect Filipino history.

One of America's earliest candies is still available to buy.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Chocolate-covered cheese curds make sweet Estonian energy bars.

The first American doughnut chain used spuds.