Foods Elizabeth Gartley Has Tried

Some Bretons claim that their signature treat is the fattiest pastry in the world.

New Haven's signature pie combines staples from Rhode Island and Naples.

For a juicier burger, steam it like a vegetable.

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

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

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

This Canadian favorite is relatively unknown elsewhere.

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.

This retro sandwich filling was once a convenient, comforting funeral food.

Ethiopian honey wine is sweet, funky, and perfect with injera.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

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

You put the grater in the coconut...

A rainbow of flavor that harks back to childhood.

Battered and fried testicles make use of a cattle-country surplus.

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

That green stuff inside a lobster? You can (usually) eat it.

The reddest of the red meat.

An ancient cooking method still produces delicious, beachside feasts.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

A candy made with chocolate, coconut and ... mashed potatoes?

The sweet, tiny wild berries are only available for two months each year.

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