Foods Cora J. Duffy Wants to Try

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

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

A rainbow of flavor that harks back to childhood.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

This bright green cocktail doubles as dessert.

New Haven's signature pie combines staples from Rhode Island and Naples.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

It's expensive, it's gelatinous, it's made from swiftlet spit.

A ritual that showcases the beauty of the present moment.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

The prosperous Southern California date industry produces delicious milkshakes.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

South Koreans turned this simple grain into a nutty energy drink.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

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

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

Chocolate-covered mystery meat and dancing cans abound.

The townspeople of Coxheath have been hurling pies at one another since 1967.

Two Chinese bakery specialties, combined into one.

Where the world's best pizzas face off.

A match made in heaven (and also Kentucky).

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

Fresh fruit is the main feature of this sweet sandwich.