Foods Ian Sanwald Has Tried

This cosmic-colored flavor is a Midwestern mystery.

This jewel-like corn became an internet sensation.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

This bird comes with a brew inside.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

This style of fried chicken is pressure-cooked while it fries.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

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

This beef patty oozes cheese from within.

These muscular organs are a crispy, chewy Southern favorite.

It takes patience and skill to harvest these delicious bivalves.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

These dairy-based sculptures have been state fair traditions for more than a century.

The holiday tradition of hiding an ornamental veggie.

For Italian-Americans, Christmas Eve is all about the seafood.

This Canadian favorite is relatively unknown elsewhere.

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

A Depression-era patty filler paved the way for an Oklahoma favorite.

This old American style is being resurrected by Indiana brewers.

This rare, distinguished North Carolina melon once fed presidents and kings.

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

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.