Places canlarue Wants to Go

A 24-hour vending machine restocked daily with homemade full-sized pecan pies.

A completely round house designed for the Atomic Age.

The oldest family-run luncheonette in New York, last renovated in 1948, still serves food and drinks the old-fashioned way.

Easter in Westminster may be the only time and place to behold Edgar Allen Poe made entirely of Marshmallow Peeps.

This Pringle-shaped ledge makes for the perfect photo op.

The world's largest collection of porcelain "veilleuses-theiere," or night light teapots, includes four that belonged to Napoleon.

For those late-night mollusk cravings.

The time thousands of bags of chips washed ashore in the Outer Banks is memorialized in a local museum.

A school-themed restaurant where gastronomy is the core curriculum.

A sweet tribute to Georgia's official state vegetable, which even has its own mascot: "Yumion."

A tribute to the furry local heroes who helped get residents through many tough times.

This small-town Connecticut restaurant gives each diner a free book from its vast library.

Friendships have been forged over ham and eggs every Wednesday morning for a century.

A network of hundreds of interconnected wineries in caves hides under the town center.

The oddly shaped, steam-spewing building is now an art studio and gallery.

A small museum dedicated to the whimsical tool that turns sugar cookies into works of art.

A Frankenstein blend of science and art allows one tree to produce 40 different types of stone fruit.

Travelers leave tea kettles in a remote part of Death Valley as part of a mysterious, decades-old tradition.

A complimentary beverage is offered to the bodega's resident rodents every day.

This Seattle joint serves food inside an old train car once used by FDR.

A giant doughnut was given to the small New Zealand town of Springfield to promote "The Simpsons Movie."

The 40-year-old machine serves soda quicker than you can catch it for a mere 75 cents a pop.

A simple tribute to the microscopic arachnid that gives its juices and its life to help make a speciality German cheese.

A warm desert spring holds one of the rarest species on earth.