Foods DBlock1001 Has Tried

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

Quench your thirst with the refreshing taste of celery soda.

Donkey milk was once so coveted that people used snails to make an artificial version.

This coffee additive and killer of trees has a reputation as a medical marvel.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Maine's top-selling spirit that almost no one else drinks.

Don't call the crown jewel of New Jersey "Canadian bacon."

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

A tradition built around beef, beer, and the absence of napkins or forks.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Eggnog gone wild, brought to you by the Canadian Military.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

The oldest fruit native to North America is probably the least known.

Remembering a time when designated celery vases were prized centerpieces.

You eat the shell, too.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Where maple sap flows, all one needs to make taffy is snow.

Would you like some coffee flavor with your milk?

Leftover coffee plus gelatin equals this vintage dessert.

The bitter herb served on Passover can be anything from horseradish to lettuce.

This varietal of rice is so good that it's compared to ice cream.