This Native American sour corn mixture can come as a cool drink or warm porridge.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

The city loves hot sausage slathered with cold cream cheese.

From humble meat-hybrid to Cincinnati favorite.

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

These woolly pigs produce the “Kobe beef of pork.”

“To die dreaming” tastes like an orange creamsicle.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

You put the charcoal in the coffee cup and drink it all up.

These beloved Indonesian chips are actually flattened, fried seeds.

A Canadian spirit made with Newfoundland's beloved berry.

The delicacy makes a rich, gamey appetizer in northern Sweden.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

Anyone for a shot of “Black Death”?

A crispy creation that lets you bite into your brew.

In an unassuming shop in Jaipur, a family has been serving highly addictive chai for decades.

The true Mongolian barbecue.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

Alaska's wildflowers produce this vibrant jelly.

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

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

These giant, volcano-shaped barnacles house sweet, crablike meat.

This traditional Southern pairing captures sweet and salty in a single bottle.

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.