Foods Doug Baldinger Has Tried

The caffeinated wine is made by British monks and loved by Scottish criminals.

A dark soda with a dark history.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Scandinavians use blood to make dense, dark, savory flapjacks.

Flip over these prickly treasures and find creamy, orange meat.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

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.

For a juicier burger, steam it like a vegetable.

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

A bar sharing a basement with a pickle place led to an unusual drink.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

Quench your thirst with the refreshing taste of celery soda.

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

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

Crispy noodles meet a sea of gravy inside a hamburger bun.

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

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

An ancient cooking method still produces delicious, beachside feasts.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Fiji's signature coconut condiment makes creamy, spicy ceviche.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

These clear cakes house intricate scenes of fish, flowers, and more.