Foods joewicklund Has Tried

In South Range, a decadent take on Thanksgiving dinner is served year-round.

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

You eat the shell, too.

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

This coffee additive and killer of trees has a reputation as a medical marvel.

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

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

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

The reddest of the red meat.

Colonial Gatorade made from vinegar and molasses is back in style.

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

This bright green cocktail doubles as dessert.

This drink hasn't been produced since the late nineties, but still has a cult following.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

This mushroom tastes just like chicken.

It's a bird! It's a plane! It's a classic Midwestern treat!

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

In Alabama, smoked meat gets dressed up in white.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This cosmic-colored flavor is a Midwestern mystery.

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

This bird comes with a brew inside.

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