Foods kbills62 Wants to Try

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

This mushroom isn't a mushroom at all.

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

Maine's top-selling spirit that almost no one else drinks.

They're a Baltimore-specific guilty pleasure.

The sweet, tiny wild berries are only available for two months each year.

The surprisingly subversive history of dancing over afternoon tea.

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

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

A cake as dark as a city hiding from enemy bombers.

Twist your way to hot chocolate perfection with this wooden whisk.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Connecticut's state fish is cooked using a special “planking” technique.

New Haven's signature pie combines staples from Rhode Island and Naples.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

This tart, rare flavor of agua fresca comes from Mexican skunkbush berries.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Next-level egg rolls are wrapped in an entire chicken wing.

It looks like an exploding planet and tastes like sugarcane.

The prosperous Southern California date industry produces delicious milkshakes.

Mexico's “mouse melon” is actually a tiny cucumber.

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.

Only in Albany do people dip in raspberry sauce.

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