Foods KRC Has Tried

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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

This zippy Newfoundland condiment inspires a deep, burning loyalty.

A century-old organism creates some of the world's best bread.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

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

Eggnog gone wild, brought to you by the Canadian Military.

This orange and black licorice flavor is kind of a big deal in Canada.

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

From postwar dessert to sweet slice of Canadian identity.

No rodents were harmed in the making of this fried Canadian treat.

The real "Canadian bacon" comes rolled in cornmeal.

These seasonal brews gets made with an ephemeral ingredient.

A taste of home for Manitobans.

This candy rarely ventures beyond Canada's borders.

The Andean root once fueled Inca warriors.

A fruit so foul, shamans use it to scare evil spirits.

These tightly coiled ferns also serve as a Māori symbol for unity.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.