Foods Amy Bonaduce Has Tried

You eat the shell, too.

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

A century-old organism creates some of the world's best bread.

A bar sharing a basement with a pickle place led to an unusual drink.

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

Don't call the crown jewel of New Jersey "Canadian bacon."

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

It's so much more than just mayonnaise and ketchup.

An ancient cooking method still produces delicious, beachside feasts.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This drink hasn't been produced since the late nineties, but still has a cult following.

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

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

The prosperous Southern California date industry produces delicious milkshakes.

Mexico's “mouse melon” is actually a tiny cucumber.

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

The city loves hot sausage slathered with cold cream cheese.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

This once-ubiquitous fusion dish is fading into obscurity.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

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