Foods Ckorear512 Wants to Try

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

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

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

The original cheeseburger, hold the beef patty.

Sardinia may be home to the oldest style of cheese.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

"Monk's Head" cheese requires a special shaver.

Brie's dark, older cousin can only be found in one region of France.

The world's most expensive cheese is made from Balkan donkey milk.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

These cheese balls have fueled Central Asian nomads for centuries.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

From hulking plains creatures comes a delicate, nutty cheese.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

This canned cheddar is made using a secret 70-year-old bacteria culture.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

For a juicier burger, steam it like a vegetable.

A Depression-era patty filler paved the way for an Oklahoma favorite.

No slugs were harmed in the making of this five-cent sandwich.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.