Foods catboom Has Tried

This retro sandwich filling was once a convenient, comforting funeral food.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This small-batch spirit is distilled from cactus fruit.

This tasty Czech pastry is now a Texan tradition.

Battered and fried testicles make use of a cattle-country surplus.

This cosmic-colored flavor is a Midwestern mystery.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Meat covered in gelatinous goo was once a classic American comfort food.

This cousin of root beer has a long history and a surprisingly minty taste.

A bar sharing a basement with a pickle place led to an unusual drink.

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

This is what happens when soldiers pick a new name for meat on bread.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

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

This condiment proves that what the world considers delicious is (nearly) universal.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The sweet, tiny wild berries are only available for two months each year.

The reddest of the red meat.

An ancient cooking method still produces delicious, beachside feasts.

A rainbow of flavor that harks back to childhood.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Osaka's most famous dish is an octopus-stuffed fried dough ball.