Foods cjklever Has Tried

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

Icelanders make a very, very good dog.

It's so much more than just mayonnaise and ketchup.

The fiery fruit brandy of the Balkans.

A Finnish treat that's sweet, dark, and herbal.

Brewers freeze their beer to make this high-octane, sweet style.

A match made in heaven (and also Kentucky).

Historians debate whether this dish actually originated with Italian sex workers.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

In this tangy treat, no part of the citrus is left behind.

This towering treat is a slice of New Orleans immigrant history.

This retro sandwich filling was once a convenient, comforting funeral food.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

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

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

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This spiced, warming drink may have helped broker peace between warring tribes.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

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

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

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