Foods Bacon McBeardy Has Tried

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

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

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

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

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

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

In Alabama, smoked meat gets dressed up in white.

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

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

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

This varietal of rice is so good that it's compared to ice cream.

This New Year's luck-bringer has a controversial contemporary taste.

The world's least practical and most delicious edible straw.

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

These muscular organs are a crispy, chewy Southern favorite.

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

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

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

The Detroit favorite is one of the oldest sodas in the United States.