To catch these coral-dwelling, caviar-flavored sea worms, you must wade into their annual mating ritual.

In a supreme test of gut and gam, runners must eat a half-smoke sausage with chips before completing a 13.1-mile race.

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

Because a fish fry lacks pyrotechnics.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

This long-extinct pungent delight has made a comeback in Wisconsin.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

This canned cheddar is made using a secret 70-year-old bacteria culture.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

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

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

You can have your syrup and drink it, too.

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

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

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

The gummies are taking over Utah.

A jet-black, vanilla-flavored treat with hints of its marine origin.

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

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This small-batch spirit is distilled from cactus fruit.

Funerals in the Lone Star State call for this comforting chocolate treat.

Reach peak Americana with these deep-fried balls of Coca-Cola.