Foods Jenn Eidemiller Wants to Try

The reddest of the red meat.

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

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

Floridians baked this tangy treat before key lime took over the state's pie scene.

The sweet and creamy “eggfruit” makes a great nog.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

Royalty adored the Abbot of Priscos' porcine dessert.

Pretty please with a cherry (tomato) on top?

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

This Dutch-Indonesian cake contains up to 30 layers.

This German sundae masquerades as an Italian dinner.

Carnivorous pitcher plants make excellent pouches for sticky rice.

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

The Midwestern mock-poultry classic is fading away.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

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

Take a bite out of this apple to reveal its pink interior.

The prosperous Southern California date industry produces delicious milkshakes.

This classic San Franciscan ice cream sandwich is it, isn't it?

In Idaho, even sundaes pay tribute to the state's beloved tuber.

Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae.

These seasonal brews gets made with an ephemeral ingredient.