Kentucky's melt-in-your-mouth treats date back to the 1800s.

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

Drinkers downed this serious cocktail while hurling heavy rings at posts in the 18th century.

The sweet, spiraled pastries were once a staple on cold days in the American South.

This is what happens when soldiers pick a new name for meat on bread.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.

They're a Baltimore-specific guilty pleasure.

This taste bud befuddler is a signature Baltimore sweet.

This dessert island is known for its refined layer cakes.

This velvety, vintage treat still has a fan base in Maryland.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

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

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

You can have your syrup and drink it, too.

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

Chocolate-covered mystery meat and dancing cans abound.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

It looks like an exploding planet and tastes like sugarcane.

The animal's nose and upper lip make a savory, umami-rich soup.