Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Anyone for a shot of “Black Death”?

This rustic cider's name derives from an English term for fruit thievery.

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

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

The Mexican fungal delicacy that makes corn taste like a mushroom.

For a juicier burger, steam it like a vegetable.

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

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Don't call the crown jewel of New Jersey "Canadian bacon."

Pastrami fans will find the taste of this Canadian spice blend very familiar.

No slugs were harmed in the making of this five-cent sandwich.

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

These holiday cakes link Christmas to the Norse god of lightning.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The sweet, tiny wild berries are only available for two months each year.

Would you like some coffee flavor with your milk?

An ancient cooking method still produces delicious, beachside feasts.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Connecticut's state fish is cooked using a special “planking” technique.

This bright green cocktail doubles as dessert.