Foods jlb6394 Wants to Try

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

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

The rarest oysters come from the bottom of the sea at the end of the earth.

You can have your syrup and drink it, too.

A jet-black, vanilla-flavored treat with hints of its marine origin.

Alaska's wildflowers produce this vibrant jelly.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

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

Who said vineyards have to grow grapes?

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

The essence of Canada's eastern coastline, distilled.

Bishop's Vineyard makes its products from grapes grown in California graveyards.

It takes patience and skill to harvest these delicious bivalves.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

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

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This old American style is being resurrected by Indiana brewers.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This velvety, vintage treat still has a fan base in Maryland.

This dark, rare fruit lasts a very long time.

North Carolina's seasonal delicacy is brought to you by algae.

A hearty Irish staple that can tell your fortune.

This sweet, silky Irish pudding has a secret ingredient: seaweed.