Foods Brett Iredell Wants to Try

An unusual combination of marshmallows and spice make this screamingly good burger.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

A taste of home for Manitobans.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

Deep-fried grasshoppers make a tangy, crispy taco filling.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

A sweet regional alternative to the maple kind.

A uniquely Texan take on Chartreuse.

The first American doughnut chain used spuds.

Greens and crispy corn bread combine in this North Carolina specialty.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

These seasonal brews gets made with an ephemeral ingredient.

Beneath its serpent-like skin lies pineapple-flavored flesh.

This traditional Southern pairing captures sweet and salty in a single bottle.

From humble meat-hybrid to Cincinnati favorite.

Icelanders make a very, very good dog.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

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

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.