Foods Kraken Wants to Try

So sweet you forget to cry.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

A buttery Southern specialty inspired by 19th-century seaside cookouts.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

A unique take on Szechuan dumplings is now a Montreal specialty.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

This spicy Nigerian stew is made from a goat's head and served with its "particulars."

Touted as the original energy bar, the bison-based mixture kept for months.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This jelly is made with dandelions and tastes like honey.

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

A jet-black, vanilla-flavored treat with hints of its marine origin.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

This Cabernet Sauvignon is out of this world.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Real maraschinos were born more than a century ago in an Italian distillery.

This sweet symbolic figurine is a Sicilian holiday tradition.

Now largely forgotten, the pairing was once as popular as PB&J.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

In Yorkshire, the holidays usher in this salty-sweet combo.