Foods maggiedyer Has Tried

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

It's the fat-fueled energy drink of the Tibetan Plateau.

The Carnival cake comes with a hidden baby Jesus inside.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Funerals in the Lone Star State call for this comforting chocolate treat.

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

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

To some, the soup's greens represent key moments of the crucifixion.

These pungent fermented soybeans are coated in probiotic slime.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

Don't think too hard about the name.

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

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

This traditional Southern pairing captures sweet and salty in a single bottle.

Artichokes form the backbone of this vegetal liqueur.

Only a few breweries still make smoky beer in this classic German style.

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