Foods Elizabeth Gartley Wants to Try

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

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

This candy rarely ventures beyond Canada's borders.

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

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

The first American doughnut chain used spuds.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Why not fry a year-old leaf?

The world's least practical and most delicious edible straw.

A pharmaceutical company developed this beverage as drinkable IV solution.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

This traditional Southern pairing captures sweet and salty in a single bottle.

Twist your way to hot chocolate perfection with this wooden whisk.

Floridians baked this tangy treat before key lime took over the state's pie scene.

These muscular organs are a crispy, chewy Southern favorite.

This New Year's luck-bringer has a controversial contemporary taste.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

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

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.