A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This cure-all-turned-soda once outsold Coca-Cola.

One of America's earliest candies is still available to buy.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This cousin of root beer has a long history and a surprisingly minty taste.

Where maple sap flows, all one needs to make taffy is snow.

The city loves hot sausage slathered with cold cream cheese.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

These seasonal brews gets made with an ephemeral ingredient.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Ice cream made with fresh snow is a beloved Southern tradition.

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