These entrails identified safe venues for Black musicians during the Jim Crow era.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Pressed from frozen grapes, this prized wine was a sweet accident.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

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

A bar sharing a basement with a pickle place led to an unusual drink.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

This drink hasn't been produced since the late nineties, but still has a cult following.

This bird comes with a brew inside.

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

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

This Canadian favorite is relatively unknown elsewhere.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The fruit so pungent it's banned from trains, hotels, and public places.

A sundae with a surprising mix of flavors that reflect Filipino history.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

This cotton candy-like garnish is made of dried, candied meat.

These adorable buns hide savory and sweet surprises.

In Vietnam, there are multiple ways to enjoy fertilized duck eggs.

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