Foods AF Has Tried

A sailor's stew that's come to define Liverpudlians.

This tangy East Coast spread is becoming increasingly hard to find.

Produced since 1847, these classic New England candies almost disappeared in 2018.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

Battered and fried testicles make use of a cattle-country surplus.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

This dessert island is known for its refined layer cakes.

The Carnival cake comes with a hidden baby Jesus inside.

This cousin of root beer has a long history and a surprisingly minty taste.

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

Pastrami fans will find the taste of this Canadian spice blend very familiar.

Where maple sap flows, all one needs to make taffy is snow.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.