Foods callievrhodes Has Tried

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

This varietal of rice is so good that it's compared to ice cream.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

A match made in heaven (and also Kentucky).

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

You eat the shell, too.

The reddest of the red meat.

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

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

These holiday cakes link Christmas to the Norse god of lightning.

Mornings in Amish country once called for pie-cake and coffee.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

The Carnival cake comes with a hidden baby Jesus inside.

Ice cream made with fresh snow is a beloved Southern tradition.

It's a bird! It's a plane! It's a classic Midwestern treat!

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

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

This tasty Czech pastry is now a Texan tradition.

This candy rarely ventures beyond Canada's borders.

In Alabama, smoked meat gets dressed up in white.