Foods EHerron Has Tried

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.

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

A Spanish ritual meant to inject effervescence into a flat drink.

The oldest fruit native to North America is probably the least known.

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

This varietal of rice is so good that it's compared to ice cream.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

The Carnival cake comes with a hidden baby Jesus inside.

This mushroom tastes just like chicken.

It's a bird! It's a plane! It's a classic Midwestern treat!

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

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

This spiced, warming drink may have helped broker peace between warring tribes.

This cosmic-colored flavor is a Midwestern mystery.

A wartime rice scarcity made this versatile pancake a Japanese staple.

These old-school metal tea-glass holders are a fixture on Russian trains.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

These muscular organs are a crispy, chewy Southern favorite.

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

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.