This rustic cider's name derives from an English term for fruit thievery.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Pressed from frozen grapes, this prized wine was a sweet accident.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Some Sicilians start their day with this decadent combination.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

The slow-smoked sheep is a Western Kentucky specialty.

From humble meat-hybrid to Cincinnati favorite.

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

The Mexican fungal delicacy that makes corn taste like a mushroom.

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

A bar sharing a basement with a pickle place led to an unusual drink.

This is what happens when soldiers pick a new name for meat on bread.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Quench your thirst with the refreshing taste of celery soda.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

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

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

These holiday cakes link Christmas to the Norse god of lightning.

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

This classic San Franciscan ice cream sandwich is it, isn't it?