Foods mdstillman Has Tried

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

This sweet spud is neither made with tubers, nor of Irish origin.

This nightmarish-looking fruit has serious healing potential.

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

The real "Canadian bacon" comes rolled in cornmeal.

Spread this fat-poached meat on a crusty French loaf.

Curry powder gives this savory seasoning its golden hue.

This cotton candy-like garnish is made of dried, candied meat.

This bird comes with a brew inside.

This style of fried chicken is pressure-cooked while it fries.

Meet tequila's fruity, fragrant relative.

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

Touted as the original energy bar, the bison-based mixture kept for months.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Artichokes form the backbone of this vegetal liqueur.

One of America's earliest candies is still available to buy.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.