Foods Abi Inman Wants to Try

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

This century-old New Orleans treat is still sold from a mule-drawn cart.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

To celebrate the Holi festival, many Indians raise a glass of cannabis-infused milk.

A unique take on Szechuan dumplings is now a Montreal specialty.

This regional Russian delicacy once called itself Parisian.

The original cheeseburger, hold the beef patty.

This dessert is roasted over a fire and looks like a tree.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

One vine unlocks the powers of a psychedelic shrub.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

This smoky, spicy dish comes straight out of Cajun country.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

This pollen-based candy comes from the marshes of southern Iraq.

This sliceable sweet treat is actually dairy-free.

This Route 66 institution goes the extra mile for soda-based indulgence.

This sweet sandwich celebrates Georgia's favorite crop.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

This French marathon has regular stops for wine, cheese, and oysters.

Every March, Central New York shelves are stocked with glass bottles of green dairy.