A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

The Detroit favorite is one of the oldest sodas in the United States.

This cosmic-colored flavor is a Midwestern mystery.

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

No rodents were harmed in the making of this fried Canadian treat.

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

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

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

The prosperous Southern California date industry produces delicious milkshakes.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

The reddest of the red meat.

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

This Canadian favorite is relatively unknown elsewhere.

These Dutch doughnuts are classic New Year's treats.

Finns treat this rich, baked cheese like bread.

Now largely forgotten, the pairing was once as popular as PB&J.

These muscular organs are a crispy, chewy Southern favorite.

The bitter herb served on Passover can be anything from horseradish to lettuce.

These sacred leaves taste like peppery soda.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

Even a local sports team pays homage to these white-crusted, savory spuds.

In Czechia, a foamy beer is a sweet and creamy treat.

Vermont's version of soft serve celebrates their local dairy and maple industries.