Foods Miscellaneous Juice Wants to Try

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

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

Mind your teeth when eating this juicy Chicago specialty.

This savory Southern staple is disappearing.

This savory-sweet pairing is a classic school lunch.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

A Cajun tradition that combines costumes, gumbo, and chasing chickens.

These muscular organs are a crispy, chewy Southern favorite.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

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

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

Who said vineyards have to grow grapes?

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Northern Mexico's lesser-known spirit gets a snake-based infusion.

These seasonal brews gets made with an ephemeral ingredient.

This praised oyster shucker is as elegant as it is dangerous.

A taste of home for Manitobans.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

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

The autumn event re-creates meals shared by French settlers and Native Americans at an 18th-century fort.