Foods Sandi Hemmerlein Has Tried

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

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

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

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

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Slice one open for some citrus caviar.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

This alcoholic drink has medicinal properties (and sometimes contains turtle penis).

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

Deep-fried grasshoppers make a tangy, crispy taco filling.

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

The prosperous Southern California date industry produces delicious milkshakes.

The Carnival cake comes with a hidden baby Jesus inside.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The Mexican fungal delicacy that makes corn taste like a mushroom.

That green stuff inside a lobster? You can (usually) eat it.

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

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

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.