Connecticut's state fish is cooked using a special “planking” technique.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

To become an honorary Newfie, eat bologna, kiss a frozen cod, swear an oath, and shoot rum.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The prosperous Southern California date industry produces delicious milkshakes.

Deep-fried grasshoppers make a tangy, crispy taco filling.

The city loves hot sausage slathered with cold cream cheese.

This Christmas tree elixir kept Vikings and Captain Cook alive.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

These insects swell with sweet, golden nectar.

These sacred leaves taste like peppery soda.

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

This protein-rich legacy of the Aztecs makes for a savory taco filling.

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

Alaska's wildflowers produce this vibrant jelly.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

The essence of Canada's eastern coastline, distilled.

A Canadian spirit made with Newfoundland's beloved berry.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

This small-batch spirit is distilled from cactus fruit.

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

Floridians baked this tangy treat before key lime took over the state's pie scene.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

This Argentinian cookout involves grilling an entire cow.