Foods difreda Has Tried

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

A Victorian favorite is hanging on in Pennsylvania.

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

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

This taste bud befuddler is a signature Baltimore sweet.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

These cheese balls have fueled Central Asian nomads for centuries.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

This simple dish of boiled horse intestine is prized for its unique and layered texture.

This dark, rare fruit lasts a very long time.

Deer antlers were once essential to light and fluffy baking.

These Bavarian cookies are also intricate works of art.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Real maraschinos were born more than a century ago in an Italian distillery.

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

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

This savory Southern staple is disappearing.

Touted as the original energy bar, the bison-based mixture kept for months.

No rodents were harmed in the making of this fried Canadian treat.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

The sweet and creamy “eggfruit” makes a great nog.

The fruit so pungent it's banned from trains, hotels, and public places.