Foods Bwhite4 Has Tried

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This bright green cocktail doubles as dessert.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

To make the perfect matcha, start with the perfect whisk.

The holiday tradition of hiding an ornamental veggie.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

It's so much more than just mayonnaise and ketchup.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

Memphis adds a little Italian flair to its Southern repertoire.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

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

No rodents were harmed in the making of this fried Canadian treat.

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

This savory seafood condiment is named after the finest cognacs.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Leftover coffee plus gelatin equals this vintage dessert.

It's darker, saltier, and healthier than white sugar.

Fresh fruit is the main feature of this sweet sandwich.

Traditional sushi chefs produce optimal condiments with this ancient tool.

Most sushi fans have never tried this rare rhizome.

This praised oyster shucker is as elegant as it is dangerous.

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