Foods Brett Iredell Has Tried

This beef patty oozes cheese from within.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Idaho's fried specialty makes steak a finger food.

A hearty Irish staple that can tell your fortune.

This spiced jerky is a beloved snack in South Africa.

This slightly sweet dessert is a staple in some Black American Muslim communities.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Battered and fried testicles make use of a cattle-country surplus.

Touted as the original energy bar, the bison-based mixture kept for months.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Spread this fat-poached meat on a crusty French loaf.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Take a bite out of this apple to reveal its pink interior.

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

The spicy, sour mango sauce is beloved from India to Israel.

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

These sacred leaves taste like peppery soda.