Foods mdstillman Has Tried

A crossbred table grape variety that tastes an awful lot like spun sugar.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

A now-archaic Scottish breakfast paved the way for this popular dessert.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

This classic Australian candy looks like pink toothpaste and tastes like perfume.

For those craving intensity beyond black licorice, how about tar?

A hangover cure that spans classes and centuries.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

These chocolate-covered peanuts got M&M's banned in Sweden.

This summery parfait has mingled with British royals and literary elites.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Meat covered in gelatinous goo was once a classic American comfort food.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

You eat the shell, too.

That green stuff inside a lobster? You can (usually) eat it.

For a juicier burger, steam it like a vegetable.

This cousin of root beer has a long history and a surprisingly minty taste.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

A century-old organism creates some of the world's best bread.

Icelanders make a very, very good dog.

A bar sharing a basement with a pickle place led to an unusual drink.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.