Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

"As a vanquisher of men its equal has never been found."

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

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

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

This tangy East Coast spread is becoming increasingly hard to find.

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

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

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

A match made in heaven (and also Kentucky).

The slow-smoked sheep is a Western Kentucky specialty.

It's so much more than just mayonnaise and ketchup.

The gummies are taking over Utah.