In Alabama, smoked meat gets dressed up in white.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

Meet Japan's first milk soda.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

A double-ended British pastry that's both main course and dessert.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Spain's salt-cured tuna is known as “the ham of the sea.”

The original Cronut was named after a legendary acrobat's sneeze.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This cousin of root beer has a long history and a surprisingly minty taste.

This cure-all-turned-soda once outsold Coca-Cola.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

It's so much more than just mayonnaise and ketchup.

An ancient cooking method still produces delicious, beachside feasts.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Osaka's most famous dish is an octopus-stuffed fried dough ball.