This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

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

Cow eyes make a juicy and gelatinous taco filling.

Saison dell'Aragosta is made with tasty Maine lobster.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Touted as the original energy bar, the bison-based mixture kept for months.

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

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

A jet-black, vanilla-flavored treat with hints of its marine origin.

This savory Southern staple is disappearing.

A crossbred table grape variety that tastes an awful lot like spun sugar.

An ardent celebration of a humble source of protein.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae.

Who said vineyards have to grow grapes?

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

A Newfoundland brewery makes beer from glaciers that float along the shore.

A crispy creation that lets you bite into your brew.

Northern Mexico's lesser-known spirit gets a snake-based infusion.

The essence of Canada's eastern coastline, distilled.

It takes patience and skill to harvest these delicious bivalves.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.