Foods nejuum Has Tried

Leftover coffee plus gelatin equals this vintage dessert.

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

These muscular organs are a crispy, chewy Southern favorite.

This retro sandwich filling was once a convenient, comforting funeral food.

This smoky, spicy dish comes straight out of Cajun country.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

This bright green cocktail doubles as dessert.

South Korea's oldest alcoholic beverage is making a comeback.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

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

Ethiopian honey wine is sweet, funky, and perfect with injera.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Pressed from frozen grapes, this prized wine was a sweet accident.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Meat covered in gelatinous goo was once a classic American comfort food.

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

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

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

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

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

Where maple sap flows, all one needs to make taffy is snow.

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