Foods Brett Iredell Has Tried

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

These inky cloves have aged like a fine wine.

In Southern New Mexico, chiles add a kick to everything, including vino.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

A dark soda with a dark history.

The gummies are taking over Utah.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Most people have never tasted the real thing.

In Alabama, smoked meat gets dressed up in white.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Some fish can dance.

This dessert island is known for its refined layer cakes.

Don't call the crown jewel of New Jersey "Canadian bacon."

They helped Victorian men drink tea while protecting their precious facial hair.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

The Carnival cake comes with a hidden baby Jesus inside.

For special occasions, Norwegians stack 18 rings of cake into a tower.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

No slugs were harmed in the making of this five-cent sandwich.