Foods marissaweekend Wants to Try

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

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

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

The oldest fruit native to North America is probably the least known.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Leftover coffee plus gelatin equals this vintage dessert.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

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

Coke spiked with aromatic spirits of ammonia was once used to treat everything from hangovers to indigestion.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Twist your way to hot chocolate perfection with this wooden whisk.

Mexican and American Indians have a long history with this powerful cactus.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

This fruit makes tattoos, antibiotics, and dessert.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This Chicago specialty stacks three cakes into one monster dessert.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

The prosperous Southern California date industry produces delicious milkshakes.

In Central America, custard grows on trees.

Funerals in the Lone Star State call for this comforting chocolate treat.