Foods Antlerpunch Has Tried

This retro sandwich filling was once a convenient, comforting funeral food.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

This pineapple soft serve has a cult following at Disney theme parks.

Every April, contestants fling a dead fish over the Florida-Alabama state line for charity.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

In small towns across the state, an Easter tradition becomes a competitive sport.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Now largely forgotten, the pairing was once as popular as PB&J.

These muscular organs are a crispy, chewy Southern favorite.

This Southern church group favorite isn't Slavic at all.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

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

This pancake pays tribute to one of Japan's favorite fish.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

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

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

This cotton candy-like garnish is made of dried, candied meat.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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

A hearty Irish staple that can tell your fortune.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Everything St. Louisans love about this local specialty is in the name.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

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