Foods blueheron28 Wants to Try

This Spanish pâté was so inspiring, someone wrote a poem about it.

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

A buttery Southern specialty inspired by 19th-century seaside cookouts.

Next-level egg rolls are wrapped in an entire chicken wing.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

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

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

A Canadian spirit made with Newfoundland's beloved berry.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Not even Harry Potter could resist this whimsical British dessert.

This orange and black licorice flavor is kind of a big deal in Canada.

No rodents were harmed in the making of this fried Canadian treat.

A uniquely Texan take on Chartreuse.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The casserole with a person's name.

Some families keep their holiday meal fresh by letting it live in their bathtub.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

Pressed from frozen grapes, this prized wine was a sweet accident.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

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

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