Foods Stuart Black Has Tried

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

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

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

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

From postwar dessert to sweet slice of Canadian identity.

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

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

A century-old organism creates some of the world's best bread.

It's so much more than just mayonnaise and ketchup.

In Gilroy, California, garlic flavors everything, including desserts.

Some fish can dance.

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

Meat covered in gelatinous goo was once a classic American comfort food.

This cousin of root beer has a long history and a surprisingly minty taste.

This drink hasn't been produced since the late nineties, but still has a cult following.

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

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