This “brown cheese” tastes like caramel.

These massive, booze-filled cakes once made voting sweet.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

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

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Mornings in Amish country once called for pie-cake and coffee.

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

An ancient cooking method still produces delicious, beachside feasts.

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

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Where maple sap flows, all one needs to make taffy is snow.