Murcians celebrate the end of Lenten fasting by burning a giant papier-mâché sardine.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

A crispy cookie from South Carolina, first introduced during the slave trade.

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

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

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

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

A brotherhood is behind this 15,000-egg tradition.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

In this summer phenomenon, fish swarm Alabama shores and waterfront residents scoop up the bounty.

Goggles are a good idea at this wine-slinging battle.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

On the island of Mallorca, locals celebrate their viticulture with parades, grape-stomping contests, and a massive fruit fight.

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

Just so we’re clear, there is actually milk in this old English punch.

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

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.

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

Colonial Gatorade made from vinegar and molasses is back in style.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

What look like noodles are actually delicious baby eels.

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

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