Foods Mitch Lang Has Tried

Everything St. Louisans love about this local specialty is in the name.

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

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

From postwar dessert to sweet slice of Canadian identity.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

This fizzy, tropical drink has ancient roots in Mexico.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

This cosmic-colored flavor is a Midwestern mystery.

From humble meat-hybrid to Cincinnati favorite.

The first American doughnut chain used spuds.

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

Pennsylvania's pork loaf embodies Amish resourcefulness.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

Battered and fried testicles make use of a cattle-country surplus.

This style of fried chicken is pressure-cooked while it fries.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

Cow eyes make a juicy and gelatinous taco filling.

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

Mind your teeth when eating this juicy Chicago specialty.

This tasty Czech pastry is now a Texan tradition.

A crossbred table grape variety that tastes an awful lot like spun sugar.

This beef patty oozes cheese from within.

These muscular organs are a crispy, chewy Southern favorite.