Foods badgersofdoom Wants to Try

The beautiful dessert evaporates in 20 minutes.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

These pink cookies are destined to be dunked in champagne.

This Route 66 institution goes the extra mile for soda-based indulgence.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

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

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

The biggest edible mushroom in the world is also delicious.

A sweet regional alternative to the maple kind.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

These condensed-milk sweets come from a picturesque hill town.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Anyone for a shot of “Black Death”?

Buttery lobster meets buttery vanilla in this classic Maine concoction.

North Carolina's seasonal delicacy is brought to you by algae.