Foods clr11 Has Tried

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

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

They're a Baltimore-specific guilty pleasure.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The Carnival cake comes with a hidden baby Jesus inside.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

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

Produced since 1847, these classic New England candies almost disappeared in 2018.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Brewers freeze their beer to make this high-octane, sweet style.

Artichokes form the backbone of this vegetal liqueur.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Only a few breweries still make smoky beer in this classic German style.

Vermont's version of soft serve celebrates their local dairy and maple industries.

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

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.