Foods BethWH Wants to Try

Some Bretons claim that their signature treat is the fattiest pastry in the world.

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

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

The ocean-scented brew pays homage to an old Scottish style.

Saison dell'Aragosta is made with tasty Maine lobster.

Chocolate-covered cheese curds make sweet Estonian energy bars.

This cosmic-colored flavor is a Midwestern mystery.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

A match made in heaven (and also Kentucky).

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

A Victorian favorite is hanging on in Pennsylvania.

The Midwestern mock-poultry classic is fading away.

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

These embellished containers didn’t just sit pretty on the table; they determined social standing.

This cure-all-turned-soda once outsold Coca-Cola.

This tasty Czech pastry is now a Texan tradition.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

The ultimate in nutty brews.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

Vermont's version of soft serve celebrates their local dairy and maple industries.