Foods CormacRedfield Has Tried

This pancake pays tribute to one of Japan's favorite fish.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These inky cloves have aged like a fine wine.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This spiced, warming drink may have helped broker peace between warring tribes.

The Irish bread comes with raisins and omens.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

A crispy cookie from South Carolina, first introduced during the slave trade.

The sweet is naturally a bubblegum shade of pink.

This cosmic-colored flavor is a Midwestern mystery.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

A wartime rice scarcity made this versatile pancake a Japanese staple.

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

This sweet spud is neither made with tubers, nor of Irish origin.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

The real "Canadian bacon" comes rolled in cornmeal.

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

This cotton candy-like garnish is made of dried, candied meat.

Battered and fried testicles make use of a cattle-country surplus.

This bird comes with a brew inside.

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

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”