Foods nfequet Has Tried

Chocolate-covered cheese curds make sweet Estonian energy bars.

This candy rarely ventures beyond Canada's borders.

This Canadian favorite is relatively unknown elsewhere.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

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

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

They helped Victorian men drink tea while protecting their precious facial hair.

A Newfoundland brewery makes beer from glaciers that float along the shore.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

An ancient cooking method still produces delicious, beachside feasts.

That green stuff inside a lobster? You can (usually) eat it.

The traditional sweet currant cake has an incendiary reputation.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

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

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