Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

This Okinawan specialty resembles a Japanese take on Taco Bell.

Icelanders make a very, very good dog.

This Cape Town sandwich is as extravagant as a certain literary character.

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

Quench your thirst with the refreshing taste of celery soda.

Maine's top-selling spirit that almost no one else drinks.

All is fare in the Korean War.

Don't call the crown jewel of New Jersey "Canadian bacon."

Infants and Genghis Khan enjoyed this fermented mare's milk.

From the makers of Reddi-Wip, instant bacon that would destroy your toaster.

A bland but storied soup is always on the menu in the U.S. Senate.

Not even Harry Potter could resist this whimsical British dessert.

Eggnog gone wild, brought to you by the Canadian Military.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

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

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

A Spanish ritual meant to inject effervescence into a flat drink.

They're a Baltimore-specific guilty pleasure.

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

Remembering a time when designated celery vases were prized centerpieces.

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

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.