Foods bryanwoerner Wants to Try

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

A sweet, warm cocktail to chase away the chill of Andean nights.

The city loves hot sausage slathered with cold cream cheese.

“To die dreaming” tastes like an orange creamsicle.

These UFO-shaped sandwiches debuted at the Seattle World's Fair.

The original cheeseburger, hold the beef patty.

This cocktail is a New York City summertime staple, albeit an illegal one.

Some bread goes in the oven for an hour; some goes underground for two years.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

A bloody good candy bar.

It looks like an exploding planet and tastes like sugarcane.

Recycling comes to dessert, with delicious outcomes.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

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

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

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

You eat the shell, too.

This old American style is being resurrected by Indiana brewers.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

This Route 66 institution goes the extra mile for soda-based indulgence.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

This fruit either burns your throat or tastes like a tropical medley.