Foods Mike Walker Wants to Try

One of America's earliest candies is still available to buy.

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

No rodents were harmed in the making of this fried Canadian treat.

The gummies are taking over Utah.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

They're a Baltimore-specific guilty pleasure.

A candy made with chocolate, coconut and ... mashed potatoes?

This Chicago specialty stacks three cakes into one monster dessert.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

From postwar dessert to sweet slice of Canadian identity.

The first American doughnut chain used spuds.

This candy rarely ventures beyond Canada's borders.

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

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Idaho's fried specialty makes steak a finger food.

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

A circle of South Dakota towns specializes in these fried meat cubes.

A sweet regional alternative to the maple kind.

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

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

This pretty pink drink is a Cincinnati specialty.

This traditional drink is made with a little-known variety of cacao.

Early American settlers invented new tools to harvest a new crop.