This mushroom isn't a mushroom at all.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

North Carolina's “poor man’s pâté” is rich in flavor.

Historians debate whether this dish actually originated with Italian sex workers.

A now-archaic Scottish breakfast paved the way for this popular dessert.

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

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

You eat the shell, too.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

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

This salad named after a scandal has been traced back to Kraft and Helen Keller.

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

Icelanders make a very, very good dog.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.

This bright green cocktail doubles as dessert.

Some fish can dance.

These salted, pickled plums are an ancient Japanese hangover cure.

The Carnival cake comes with a hidden baby Jesus inside.