Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

This sweet spud is neither made with tubers, nor of Irish origin.

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

A Victorian favorite is hanging on in Pennsylvania.

Would you like some coffee flavor with your milk?

This Jersey-born frosty drink is now a Rhode Island favorite.

Mexican and American Indians have a long history with this powerful cactus.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Reach peak Americana with these deep-fried balls of Coca-Cola.

A crispy creation that lets you bite into your brew.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

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

Where maple sap flows, all one needs to make taffy is snow.

This varietal of rice is so good that it's compared to ice cream.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

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

It looks like an exploding planet and tastes like sugarcane.

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

Devour this rare variety without fear of post-pineapple mouth irritation.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The first American doughnut chain used spuds.

A distinctive herb named after a First Lady.