Foods doubleplusungood Wants to Try

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

This gorgeous sugar art is making a comeback.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

These woolly pigs produce the “Kobe beef of pork.”

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

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

In Southern New Mexico, chiles add a kick to everything, including vino.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

This triple-distilled cashew fruit liquor is a source of Goan pride.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

From postwar dessert to sweet slice of Canadian identity.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

To taste the oldest wine still in production, head to Cyprus.

The sweet is naturally a bubblegum shade of pink.

This jewel-like corn became an internet sensation.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

A delicious fruit with a suggestively-shaped seed.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

No rodents were harmed in the making of this fried Canadian treat.

Caribbean tree bark gives this drink its bittersweet flavor.