Foods BryanKnight Has Tried

From postwar dessert to sweet slice of Canadian identity.

Everything St. Louisans love about this local specialty is in the name.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

This pepper's sweet taste and long, slow burn is found in a single town.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Two Chinese bakery specialties, combined into one.

A candy made with chocolate, coconut and ... mashed potatoes?

The Carnival cake comes with a hidden baby Jesus inside.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Though its home region has been split by war, love for this hearty pastry transcends borders.

The gummies are taking over Utah.

So sweet you forget to cry.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

The sweet, spiraled pastries were once a staple on cold days in the American South.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

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

Only in Albany do people dip in raspberry sauce.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Floridians baked this tangy treat before key lime took over the state's pie scene.

This Canadian favorite is relatively unknown elsewhere.