Foods BNever2Busy2BYoyo Has Tried

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

The original energy bar.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

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

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

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

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

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

These entrails identified safe venues for Black musicians during the Jim Crow era.

In the Philippines, fertilized duck eggs are savory snacks.

Everything St. Louisans love about this local specialty is in the name.

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

This pancake pays tribute to one of Japan's favorite fish.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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