Foods lmj Wants to Try

These muscular organs are a crispy, chewy Southern favorite.

This signature pepper has been a hot commodity since the Maya era.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

A Depression-era patty filler paved the way for an Oklahoma favorite.

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.

Would you like some coffee flavor with your milk?

Spain's salt-cured tuna is known as “the ham of the sea.”

Most sushi fans have never tried this rare rhizome.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

The ocean-scented brew pays homage to an old Scottish style.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

A hearty Irish staple that can tell your fortune.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

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

Crispy noodles meet a sea of gravy inside a hamburger bun.