A circle of South Dakota towns specializes in these fried meat cubes.

South Dakota's unique contribution to World War II soldiers.

Battered and fried testicles make use of a cattle-country surplus.

This savory-sweet pairing is a classic school lunch.

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

This orange and black licorice flavor is kind of a big deal in Canada.

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

This Christmas tree elixir kept Vikings and Captain Cook alive.

This nasal dish literally stews in its own juices.

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

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

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

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

Alaska's wildflowers produce this vibrant jelly.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

Drinkers downed this serious cocktail while hurling heavy rings at posts in the 18th century.

In the American South, some believe it deters rain on one's wedding day.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

A distinctive herb named after a First Lady.

Snap judgments may spell trouble for what was once the king of California apricots.

Californian BBQ involves red oak, sirloin, and special grills.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.