Foods aeholmquist Wants to Try

Only a handful of restaurants still serve the retro Midwestern meal.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

A cake as dark as a city hiding from enemy bombers.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

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

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

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

This is what happens when soldiers pick a new name for meat on bread.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

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

Now largely forgotten, the pairing was once as popular as PB&J.

The first American doughnut chain used spuds.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.