Deep-fried grasshoppers make a tangy, crispy taco filling.

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

A sweet regional alternative to the maple kind.

A uniquely Texan take on Chartreuse.

The first American doughnut chain used spuds.

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

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

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

The sweet potato donuts are an integral part of the Afro-Peruvian community.

These seasonal brews gets made with an ephemeral ingredient.

Beneath its serpent-like skin lies pineapple-flavored flesh.

This traditional Southern pairing captures sweet and salty in a single bottle.

From humble meat-hybrid to Cincinnati favorite.

Most sushi fans have never tried this rare rhizome.

Icelanders make a very, very good dog.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

The sweet, tiny wild berries are only available for two months each year.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.