Foods cayton Has Tried

A century-old organism creates some of the world's best bread.

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

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

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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

Touted as the original energy bar, the bison-based mixture kept for months.

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

It takes patience and skill to harvest these delicious bivalves.

Traditional Easter pudding, best served untraditionally.

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

A Finnish treat that's sweet, dark, and herbal.

Icelanders make a very, very good dog.

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.

The Aussie street food meal of meat pie on a sea of peas.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

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

This once-ubiquitous fusion dish is fading into obscurity.

This Native American sour corn mixture can come as a cool drink or warm porridge.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

Spread this fat-poached meat on a crusty French loaf.