Foods arielgrace Wants to Try

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

A Canadian spirit made with Newfoundland's beloved berry.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

They're a Baltimore-specific guilty pleasure.

A candy made with chocolate, coconut and ... mashed potatoes?

Dill pickles soaked in Kool-Aid? Oh, yeah!

This fruit can also count as dessert.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

New Haven's signature pie combines staples from Rhode Island and Naples.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This Christmas tree elixir kept Vikings and Captain Cook alive.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

So sweet you forget to cry.

In Southern New Mexico, chiles add a kick to everything, including vino.