Foods Brett Iredell Has Tried

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

This smoky, spicy dish comes straight out of Cajun country.

This tasty Czech pastry is now a Texan tradition.

This condiment proves that what the world considers delicious is (nearly) universal.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

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

Only a few breweries still make smoky beer in this classic German style.

This savory seafood condiment is named after the finest cognacs.

Real maraschinos were born more than a century ago in an Italian distillery.

For Italian-Americans, Christmas Eve is all about the seafood.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This signature pepper has been a hot commodity since the Maya era.

This mushroom isn't a mushroom at all.

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

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

The mellow-buzz brew that once fueled Native Americans is making a comeback.