The stinky, simple classic is still served at select Wisconsin taverns.

Pennsylvania's pork loaf embodies Amish resourcefulness.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

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

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

It takes patience and skill to harvest these delicious bivalves.

This wheat-based coffee alternative has a cult following.

Now largely forgotten, the pairing was once as popular as PB&J.

The Detroit favorite is one of the oldest sodas in the United States.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

These detailed, dainty confections are made by hand with minimal tools.

These Bavarian cookies are also intricate works of art.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This retro sandwich filling was once a convenient, comforting funeral food.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

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

These muscular organs are a crispy, chewy Southern favorite.

These French candies originally came in seashells.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

An ancient cooking method still produces delicious, beachside feasts.

The Mexican fungal delicacy that makes corn taste like a mushroom.

This mushroom isn't a mushroom at all.