Foods Stuart Black Has Tried

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

The aging process of this formaggio begins in a barrel of wine.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

To do Christmas right, Italians turn to heavenly chestnuts.

This Canadian favorite is relatively unknown elsewhere.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

The Detroit favorite is one of the oldest sodas in the United States.

Now largely forgotten, the pairing was once as popular as PB&J.

This Southern church group favorite isn't Slavic at all.

These muscular organs are a crispy, chewy Southern favorite.

Take a bite out of this apple to reveal its pink interior.

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

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

The first American doughnut chain used spuds.

This style of fried chicken is pressure-cooked while it fries.

This condiment proves that what the world considers delicious is (nearly) universal.

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