Foods Michonne Has Tried

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

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

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

A crispy cookie from South Carolina, first introduced during the slave trade.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

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

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

This classic San Franciscan ice cream sandwich is it, isn't it?

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

The world's least practical and most delicious edible straw.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

A fruit so foul, shamans use it to scare evil spirits.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

The gummies are taking over Utah.

Soda mixed with milk creates this frosty, creamy drink.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

What look like noodles are actually delicious baby eels.

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

A rainbow of flavor that harks back to childhood.

This condiment proves that what the world considers delicious is (nearly) universal.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.