This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

The hangover cure gets its oyster-like texture from a raw egg.

Meet tequila's fruity, fragrant relative.

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

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Touted as the original energy bar, the bison-based mixture kept for months.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

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

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.

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

Alaska's wildflowers produce this vibrant jelly.

An ardent celebration of a humble source of protein.

A greasy crossroads of history and culture.

This beef patty oozes cheese from within.

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

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

It takes patience and skill to harvest these delicious bivalves.

For Italian-Americans, Christmas Eve is all about the seafood.

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

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

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

This dark, rare fruit lasts a very long time.