Foods Kaddyshack Wants to Try

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

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

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This herb gives cocktails another kind of buzz.

This fruit can also count as dessert.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

Who said vineyards have to grow grapes?

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

Northern Mexico's lesser-known spirit gets a snake-based infusion.

These seasonal brews gets made with an ephemeral ingredient.

This Southern church group favorite isn't Slavic at all.

Vermont's version of soft serve celebrates their local dairy and maple industries.

A crispy creation that lets you bite into your brew.

A Newfoundland brewery makes beer from glaciers that float along the shore.

A taste of home for Manitobans.

A Canadian spirit made with Newfoundland's beloved berry.

Bishop's Vineyard makes its products from grapes grown in California graveyards.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

This tangy East Coast spread is becoming increasingly hard to find.