In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The surprisingly subversive history of dancing over afternoon tea.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This Jersey-born frosty drink is now a Rhode Island favorite.

Just so we’re clear, there is actually milk in this old English punch.

Leftover coffee plus gelatin equals this vintage dessert.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

This annual offering involves four million women, one goddess, and incredible quantities of rice pudding.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

It takes patience and skill to harvest these delicious bivalves.

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

Many popular cereals exploded out of its chamber and into existence.

Welcome to the olympics of oyster shucking.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

A sweet, warm cocktail to chase away the chill of Andean nights.

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

The Rwandan condiment is so spicy, it's served with eyedroppers.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

This Southern church group favorite isn't Slavic at all.

You can still drink riesling and pinot noir from this medieval cellar.

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