A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This pollen-based candy comes from the marshes of southern Iraq.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

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

This old American style is being resurrected by Indiana brewers.

A pharmaceutical company developed this beverage as drinkable IV solution.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

This pineapple soft serve has a cult following at Disney theme parks.

It's not what you think it is, unless you're from the Garden State.

Drinkers downed this serious cocktail while hurling heavy rings at posts in the 18th century.

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

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

This velvety, vintage treat still has a fan base in Maryland.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.