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

This soggy Southern snack combines cornbread and buttermilk in a single glass.

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

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

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

You can have your syrup and drink it, too.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

A unique take on Szechuan dumplings is now a Montreal specialty.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

A match made in heaven (and also Kentucky).

Alaska's wildflowers produce this vibrant jelly.

A greasy crossroads of history and culture.

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

A Newfoundland brewery makes beer from glaciers that float along the shore.

Northern Mexico's lesser-known spirit gets a snake-based infusion.

The dainty, cream-filled specialty is on the brink of extinction.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

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

One southern Indiana town cooks up this unique, time-honored dessert every September.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This candy rarely ventures beyond Canada's borders.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.