Foods apojudy Wants to Try

With this Dutch liqueur, you can now drink licorice.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

All is fare in the Korean War.

South Koreans turned this simple grain into a nutty energy drink.

These inky cloves have aged like a fine wine.

South Korea's oldest alcoholic beverage is making a comeback.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

Its pulp tastes just like the creamy spread.

This grill defined a new breed of pirates.

“To die dreaming” tastes like an orange creamsicle.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

A circle of South Dakota towns specializes in these fried meat cubes.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

The slow-smoked sheep is a Western Kentucky specialty.

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

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.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

The stinky, simple classic is still served at select Wisconsin taverns.

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

This style of fried chicken is pressure-cooked while it fries.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.