Foods Michonne Has Tried

A Spanish ritual meant to inject effervescence into a flat drink.

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

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

A ritual that showcases the beauty of the present moment.

These salted, pickled plums are an ancient Japanese hangover cure.

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

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

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

A century-old organism creates some of the world's best bread.

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

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

These embellished containers didn’t just sit pretty on the table; they determined social standing.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

A relic from the era of highly specialized cutlery.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

A sundae with a surprising mix of flavors that reflect Filipino history.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

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

This bright green cocktail doubles as dessert.