This New Year's luck-bringer has a controversial contemporary taste.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

These marvelous mussels are cooked under pine needles.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

An obscure Italian amaro became the pride of Pittsburgh.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

If you're expecting a fall-flavored latte, you're in for a surprise.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

It's not actually dark, but it is the world's sweetest.

In Southern New Mexico, chiles add a kick to everything, including vino.

There's an elephant in the room when it comes to the world's most expensive brew.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”