Soda mixed with milk creates this frosty, creamy drink.

Ice cream made with fresh snow is a beloved Southern tradition.

Only a handful of restaurants still serve the retro Midwestern meal.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

Where the world's best pizzas face off.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

Every year, one tiny Tennessee town celebrates this sugary Southern duo.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

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

The mellow-buzz brew that once fueled Native Americans is making a comeback.

This dark, rare fruit lasts a very long time.

A sweet regional alternative to the maple kind.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

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

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Just so we’re clear, there is actually milk in this old English punch.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

You'll have a ball with this Latin American specialty.