Foods neonmountains Wants to Try

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

A decadent dessert whose Italian name translates to “nipples of Venus.”

This Jersey-born frosty drink is now a Rhode Island favorite.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

It's not Jamaican Easter without canned, processed cheddar cheese.

A flour made from orchid roots makes for a popular Turkish drink.

Brewers freeze their beer to make this high-octane, sweet style.

The Detroit favorite is one of the oldest sodas in the United States.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

You can have your syrup and drink it, too.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

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

This sliceable sweet treat is actually dairy-free.

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