This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

These insects swell with sweet, golden nectar.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

It takes patience and skill to harvest these delicious bivalves.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

This varietal of rice is so good that it's compared to ice cream.

This wildflower releases a cocoa fragrance each morning.

This mushroom tastes just like chicken.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

A match made in heaven (and also Kentucky).

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

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

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

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

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

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

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

Eggnog gone wild, brought to you by the Canadian Military.

Maine's top-selling spirit that almost no one else drinks.