Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

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

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

A Canadian spirit made with Newfoundland's beloved berry.

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

In this tangy treat, no part of the citrus is left behind.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

The original cheeseburger, hold the beef patty.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

This old American style is being resurrected by Indiana brewers.

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

The St. Louis creation earned the "best use of the worst cheese" award.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

It's not what you think it is, unless you're from the Garden State.

A Depression-era patty filler paved the way for an Oklahoma favorite.

This Lithuanian brew adds green peas to the malt.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

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