Foods adamthehistorianghosthunter Wants to Try

This wildflower releases a cocoa fragrance each morning.

This jewel-like corn became an internet sensation.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

Vermont's version of soft serve celebrates their local dairy and maple industries.

You can have your syrup and drink it, too.

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

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

Saison dell'Aragosta is made with tasty Maine lobster.

These spud showdowns are highly-anticipated events at tuber-focused festivals in the United States.

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

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

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Don't think too hard about the name.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

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

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

The St. Louis creation earned the "best use of the worst cheese" award.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

Everything St. Louisans love about this local specialty is in the name.

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

Memphis adds a little Italian flair to its Southern repertoire.