When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Only two silent monks know all 130 plants that go into this herbal liqueur.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This condiment proves that what the world considers delicious is (nearly) universal.

A circle of South Dakota towns specializes in these fried meat cubes.

This style of fried chicken is pressure-cooked while it fries.

This savory-sweet pairing is a classic school lunch.

For a juicier burger, steam it like a vegetable.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

The plant's fruit, leaves, and bark offer a spice rack of flavors.

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

The oldest fruit native to North America is probably the least known.

That green stuff inside a lobster? You can (usually) eat it.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

In Alabama, smoked meat gets dressed up in white.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

A century-old organism creates some of the world's best bread.

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

Jamaica's national fruit is poisonous and resembles scrambled eggs.

The world's least practical and most delicious edible straw.

No rodents were harmed in the making of this fried Canadian treat.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

The Carnival cake comes with a hidden baby Jesus inside.