Foods AF Has Tried

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Funerals in the Lone Star State call for this comforting chocolate treat.

These inky cloves have aged like a fine wine.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

This New Year's luck-bringer has a controversial contemporary taste.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Peru's purple drink made from purple corn.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

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

This mushroom tastes just like chicken.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Teething babies and royalty were fans of this British city's signature sherry.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This traditional Southern pairing captures sweet and salty in a single bottle.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This bright green cocktail doubles as dessert.

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

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

During the Great Depression, Canadian women made “unemployed-person pudding.”

Pressed from frozen grapes, this prized wine was a sweet accident.

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

Mornings in Amish country once called for pie-cake and coffee.