Foods breaingram Wants to Try

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

This pretty pink drink is a Cincinnati specialty.

This violet-hued liquor is Brazil's oldest spirit.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

This once-ubiquitous fusion dish is fading into obscurity.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

A dwindling number of brewers still make this tapioca alcohol.

These rare traditional dumplings are as big as a plate.

Pennsylvanians come out in droves for this pre-Lent delicacy.

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

A church bakes up hundreds of these regional pizzas once a week.

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

There's even a museum dedicated to this preserved meat.

The casserole with a person's name.

A sweet regional alternative to the maple kind.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

Before dating apps, young people used this cake to express their feelings.

Legend has it that a monk hid meat in these dumplings to fool God.

A uniquely Texan take on Chartreuse.

A seasonal Hungarian spritzer has a language all its own.

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

This towering treat is a slice of New Orleans immigrant history.

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.