Foods jiminj Has Tried

Icelanders make a very, very good dog.

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

Mornings in Amish country once called for pie-cake and coffee.

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

This bird comes with a brew inside.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

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

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

That green stuff inside a lobster? You can (usually) eat it.

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

An ancient cooking method still produces delicious, beachside feasts.

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

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

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

Memphis adds a little Italian flair to its Southern repertoire.

It's so much more than just mayonnaise and ketchup.

This Canadian favorite is relatively unknown elsewhere.

This traditional Southern pairing captures sweet and salty in a single bottle.

Most sushi fans have never tried this rare rhizome.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Pressed from frozen grapes, this prized wine was a sweet accident.

The world's least practical and most delicious edible straw.

Curry powder gives this savory seasoning its golden hue.