Foods AbsyntheKC Wants to Try

A circle of South Dakota towns specializes in these fried meat cubes.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

No slugs were harmed in the making of this five-cent sandwich.

The oldest fruit native to North America is probably the least known.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

The Midwestern mock-poultry classic is fading away.

Greens and crispy corn bread combine in this North Carolina specialty.

The slow-smoked sheep is a Western Kentucky specialty.

French Canadians find “nun’s farts” addictively delicious.

A crispy cookie from South Carolina, first introduced during the slave trade.

From humble meat-hybrid to Cincinnati favorite.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

North Carolina's “poor man’s pâté” is rich in flavor.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

The dainty, cream-filled specialty is on the brink of extinction.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

The sweet, spiraled pastries were once a staple on cold days in the American South.

A distinctive herb named after a First Lady.

This sweet sandwich celebrates Georgia's favorite crop.