Foods birresus Wants to Try

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

Snap judgments may spell trouble for what was once the king of California apricots.

Called the turducken of desserts, this multilayered cake hides two pies inside.

These UFO-shaped sandwiches debuted at the Seattle World's Fair.

A uniquely Texan take on Chartreuse.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

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

This century-old New Orleans treat is still sold from a mule-drawn cart.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

This pineapple soft serve has a cult following at Disney theme parks.

A Depression-era patty filler paved the way for an Oklahoma favorite.

For a juicier burger, steam it like a vegetable.

A century-old organism creates some of the world's best bread.

No slugs were harmed in the making of this five-cent sandwich.

It's so much more than just mayonnaise and ketchup.

These holiday cakes link Christmas to the Norse god of lightning.

They're a Baltimore-specific guilty pleasure.

The sweet, tiny wild berries are only available for two months each year.

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

Where maple sap flows, all one needs to make taffy is snow.

An ancient cooking method still produces delicious, beachside feasts.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

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