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

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

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

Memphis adds a little Italian flair to its Southern repertoire.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

The slow-smoked sheep is a Western Kentucky specialty.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Idaho's fried specialty makes steak a finger food.

This jewel-like corn became an internet sensation.

From humble meat-hybrid to Cincinnati favorite.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

In this tangy treat, no part of the citrus is left behind.

The oldest fruit native to North America is probably the least known.

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.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

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

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

Alaska's wildflowers produce this vibrant jelly.

This small-batch spirit is distilled from cactus fruit.

Mexican and American Indians have a long history with this powerful cactus.