Foods amyemanuel Has Tried

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

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

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Memphis adds a little Italian flair to its Southern repertoire.

The ultimate in nutty brews.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

Devour this rare variety without fear of post-pineapple mouth irritation.

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

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

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This spiced, warming drink may have helped broker peace between warring tribes.

These marvelous mussels are cooked under pine needles.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

A crispy cookie from South Carolina, first introduced during the slave trade.

The sweet is naturally a bubblegum shade of pink.

The first American doughnut chain used spuds.

Pennsylvania's pork loaf embodies Amish resourcefulness.

Making a pound of this pretty pasta can take an entire day.

Pretty please with a cherry (tomato) on top?

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.