Foods DBlock1001 Has Tried

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

If you can get past the foot odor, its pulp is great in smoothies.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

These palm flower clusters resemble tentacles of baby corn.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

Colonial Americans would try anything to revive bad beer.

French Canadians find “nun’s farts” addictively delicious.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

These sacred leaves taste like peppery soda.

These insects swell with sweet, golden nectar.

This cocktail is a New York City summertime staple, albeit an illegal one.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

This wildflower releases a cocoa fragrance each morning.

The little-known fruit tastes like peanut M&Ms.

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

From humble meat-hybrid to Cincinnati favorite.

This jewel-like corn became an internet sensation.

The briny “asparagus of the sea” grows along coasts around the world.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

This nasal dish literally stews in its own juices.

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

This Native American sour corn mixture can come as a cool drink or warm porridge.