Where scientists keep miles of very valuable ice from Antarctica and Greenland from melting.

A stark reminder of the huge nuclear weapons plant that once stood on the site and its effect on the surrounding area.

The final resting place of American icon Buffalo Bill, and a museum that aids in telling his tale.

Tucked away down this Baytown alley exists a one-of-a-kind art exhibit of technicolor umbrellas.

There is an unmarked red button hidden over Houston's Buffalo Bayou that is just begging to pushed...

Artist James Turrell's ode to dawn and dusk on the campus of Rice University.

At the "Garage Mahal" in Houston, car culture is about more than just driving.

A 90-year-old underground water reservoir offers a more industrial kind of tranquility.

Beer lover's can-covered house.

A taste of Middle Earth, in the middle of the Bayou City.

A park filled with vibrant mosaics created by more than 300 folk artists.

255 feet of suds, scrubbers, and blow dryers.

The installation’s official name, “You Who Are Getting Obliterated in the Dancing Swarm of Fireflies,” says it all.

Open since 1938, this diner has kept its fountain, malt machine, and all the gum that greasers left beneath its counter.

Founded by members of the Tohono O’odham Nation, this one-room joint's James Beard–winning fry bread is light as a cloud.

This rustic cabin, outfitted with gun slits, was once home to John D. Tewksbury, patriarch of the bloodiest family feud in American history.

A self-built castle made by a mysterious man.

An open-air, roadside eatery celebrating a historic indigenous cuisine of complicated significance.

Come for the pizza, stay for a performance on the world's largest theater pipe organ.

A whimsical village of unique treehouses resides in a Washington forest.

The remnants of a 1970 plane crash remain high in the Rocky Mountains.

Each year, teams of the world's best snow sculptors have 65 hours to create frozen masterpieces.

Isak Heartstone, a 15-foot wooden troll made out of recycled materials.

This restaurant's specialty is "a major enigma for food historians."