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

This is one seriously polarizing pie.

Memphis adds a little Italian flair to its Southern repertoire.

It's not what you think it is, unless you're from the Garden State.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

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

This drink hasn't been produced since the late nineties, but still has a cult following.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These seasonal brews gets made with an ephemeral ingredient.

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

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

For special occasions, Norwegians stack 18 rings of cake into a tower.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This British temperance tonic is now a Ramadan favorite.

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

This Canadian favorite is relatively unknown elsewhere.

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

In Alabama, smoked meat gets dressed up in white.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

Idaho's fried specialty makes steak a finger food.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.