Foods joro Has Tried

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

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

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

There's even a museum dedicated to this preserved meat.

The casserole with a person's name.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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.

Once upon a time, getting your carbonation fix required a visit to a monstrous machine.

These muscular organs are a crispy, chewy Southern favorite.

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

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

They helped Victorian men drink tea while protecting their precious facial hair.

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

In Alabama, smoked meat gets dressed up in white.

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

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

Indiana's unofficial state pie was once a desperate measure.

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

Because a fish fry lacks pyrotechnics.

The first American doughnut chain used spuds.

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

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

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