Battered and fried testicles make use of a cattle-country surplus.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

Most sushi fans have never tried this rare rhizome.

The prosperous Southern California date industry produces delicious milkshakes.

This tangy East Coast spread is becoming increasingly hard to find.

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

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

The reddest of the red meat.

New Haven's signature pie combines staples from Rhode Island and Naples.

The first American doughnut chain used spuds.

The sweet, tiny wild berries are only available for two months each year.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Just so we’re clear, there is actually milk in this old English punch.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

This tasty Czech pastry is now a Texan tradition.

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

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