Foods MHB42 Has Tried

These dairy-based sculptures have been state fair traditions for more than a century.

This bright green cocktail doubles as dessert.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

These seasonal brews gets made with an ephemeral ingredient.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

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

The stinky, simple classic is still served at select Wisconsin taverns.

This bird comes with a brew inside.

Mind your teeth when eating this juicy Chicago specialty.

In the wake of the 2016 American presidential election, political satire entered the local deli.

This Canadian favorite is relatively unknown elsewhere.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

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

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

This mushroom isn't a mushroom at all.

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

A bar sharing a basement with a pickle place led to an unusual drink.

This cure-all-turned-soda once outsold Coca-Cola.

This is what happens when soldiers pick a new name for meat on bread.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.