Only a few breweries still make smoky beer in this classic German style.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

These seasonal brews gets made with an ephemeral ingredient.

The Detroit favorite is one of the oldest sodas in the United States.

Devoted fans pay thousands for bricks of this fermented tea.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

This old American style is being resurrected by Indiana brewers.

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

A pharmaceutical company developed this beverage as drinkable IV solution.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

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

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

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

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

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Next-level egg rolls are wrapped in an entire chicken wing.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

Spread this fat-poached meat on a crusty French loaf.

Two Chinese bakery specialties, combined into one.

This tofu alternative replaces soybeans with sesame and kudzu.

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