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

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

This bird comes with a brew inside.

This style of fried chicken is pressure-cooked while it fries.

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

You can have your syrup and drink it, too.

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

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

One of America's earliest candies is still available to buy.

A hearty Irish staple that can tell your fortune.

Where the world's best pizzas face off.

A match made in heaven (and also Kentucky).

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

A Newfoundland brewery makes beer from glaciers that float along the shore.

Vermont's version of soft serve celebrates their local dairy and maple industries.

This praised oyster shucker is as elegant as it is dangerous.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

This small-batch spirit is distilled from cactus fruit.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

This candy rarely ventures beyond Canada's borders.