Foods Christopher Roehl Has Tried

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Where maple sap flows, all one needs to make taffy is snow.

This orange and black licorice flavor is kind of a big deal in Canada.

The gummies are taking over Utah.

Most people have never tasted the real thing.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This spiced jerky is a beloved snack in South Africa.

There's even a museum dedicated to this preserved meat.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

French Canadians find “nun’s farts” addictively delicious.

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

Real maraschinos were born more than a century ago in an Italian distillery.

This candy rarely ventures beyond Canada's borders.

This pineapple soft serve has a cult following at Disney theme parks.

This is one seriously polarizing pie.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

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

This cosmic-colored flavor is a Midwestern mystery.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

The Carnival cake comes with a hidden baby Jesus inside.