Foods HeavenMalone Has Tried

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Artichokes form the backbone of this vegetal liqueur.

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.

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

Meat covered in gelatinous goo was once a classic American comfort food.

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

A century-old organism creates some of the world's best bread.

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.

This is what happens when soldiers pick a new name for meat on bread.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

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

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

These holiday cakes link Christmas to the Norse god of lightning.

An ancient cooking method still produces delicious, beachside feasts.

One of the world's least-loved liquors calls Chicago home.

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

This bright green cocktail doubles as dessert.

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