Foods Callmenemoplease Has Tried

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This mushroom tastes just like chicken.

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

Mexico's “mouse melon” is actually a tiny cucumber.

Deep-fried grasshoppers make a tangy, crispy taco filling.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

The ocean-scented brew pays homage to an old Scottish style.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

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

The briny “asparagus of the sea” grows along coasts around the world.

This cosmic-colored flavor is a Midwestern mystery.

The fiery fruit brandy of the Balkans.

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

A match made in heaven (and also Kentucky).

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

Grilled or braised, these brains make a tasty taco.

North Carolina's “poor man’s pâté” is rich in flavor.

These Dutch doughnuts are classic New Year's treats.

This style of fried chicken is pressure-cooked while it fries.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”