After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

A circle of South Dakota towns specializes in these fried meat cubes.

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

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Benedictine monks in Oregon brew and serve this dark, heady beer.

This classic San Franciscan ice cream sandwich is it, isn't it?

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

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

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

The prosperous Southern California date industry produces delicious milkshakes.

This dark, rare fruit lasts a very long time.

Grilled or braised, these brains make a tasty taco.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

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

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

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

Breaded and fried, these testicles become tasty tenders.

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

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

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