Royalty adored the Abbot of Priscos' porcine dessert.

Catch these floating noodles before they flow by.

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

This coffee additive and killer of trees has a reputation as a medical marvel.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

For a juicier burger, steam it like a vegetable.

Crispy noodles meet a sea of gravy inside a hamburger bun.

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

The surprisingly subversive history of dancing over afternoon tea.

This Jersey-born frosty drink is now a Rhode Island favorite.

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

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

The original cheeseburger, hold the beef patty.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Leftover coffee plus gelatin equals this vintage dessert.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Colonial Americans would try anything to revive bad beer.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

These spud showdowns are highly-anticipated events at tuber-focused festivals in the United States.

Saison dell'Aragosta is made with tasty Maine lobster.

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

The ocean-scented brew pays homage to an old Scottish style.