Foods Brett Iredell Has Tried

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

A circle of South Dakota towns specializes in these fried meat cubes.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

The stinky, simple classic is still served at select Wisconsin taverns.

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

This herb gives cocktails another kind of buzz.

This is what happens when soldiers pick a new name for meat on bread.

They're a Baltimore-specific guilty pleasure.

Alaska's wildflowers produce this vibrant jelly.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

In this tangy treat, no part of the citrus is left behind.

A Depression-era patty filler paved the way for an Oklahoma favorite.

In northern Scandinavia, cups of coffee get enhanced with cheese.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

These beautiful wooden cups are traditionally carved from birch tree burls.