Foods Laura Andersen Has Tried

This Jersey-born frosty drink is now a Rhode Island favorite.

Would you like some coffee flavor with your milk?

Icelanders make a very, very good dog.

Most people have never tasted the real thing.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

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

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Pennsylvania's pork loaf embodies Amish resourcefulness.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Spread this fat-poached meat on a crusty French loaf.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

It's so much more than just mayonnaise and ketchup.

These holiday cakes link Christmas to the Norse god of lightning.

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

Where maple sap flows, all one needs to make taffy is snow.

An ancient cooking method still produces delicious, beachside feasts.

This drink hasn't been produced since the late nineties, but still has a cult following.

Mornings in Amish country once called for pie-cake and coffee.

The Carnival cake comes with a hidden baby Jesus inside.

Ice cream made with fresh snow is a beloved Southern tradition.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

The briny “asparagus of the sea” grows along coasts around the world.