This praised oyster shucker is as elegant as it is dangerous.

In small towns across the state, an Easter tradition becomes a competitive sport.

In ancient Rome, this fermented fish sauce sparked a booming industry.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

A Victorian favorite is hanging on in Pennsylvania.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

Touted as the original energy bar, the bison-based mixture kept for months.

Battered and fried testicles make use of a cattle-country surplus.

Spread this fat-poached meat on a crusty French loaf.

The real "Canadian bacon" comes rolled in cornmeal.

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

Romania's all-occasion plummy spirit.

This spiced jerky is a beloved snack in South Africa.

The briny “asparagus of the sea” grows along coasts around the world.

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

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

This spiced, warming drink may have helped broker peace between warring tribes.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.