Places Added by Leigh Chavez-Bush

Batches of this Scottish flavor get a bagpipe escort into the parlor.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

This chicken “blood sausage” gets an unusual casing.

The secret to this sandwich is the cow’s fourth stomach.

Produced since 1847, these classic New England candies almost disappeared in 2018.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

The cooked South African sheep's head is named for its bared teeth.

The ancient game of wine-flicking is as difficult as it is messy.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

This canned cheddar is made using a secret 70-year-old bacteria culture.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

The animal's nose and upper lip make a savory, umami-rich soup.

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

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

These spud showdowns are highly-anticipated events at tuber-focused festivals in the United States.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Ever wanted to slide down a slippery tarp while wearing watermelons?

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Cow eyes make a juicy and gelatinous taco filling.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

The hangover cure gets its oyster-like texture from a raw egg.