Foods nickblossom Has Tried

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Deep-fried grasshoppers make a tangy, crispy taco filling.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

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

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

The Detroit favorite is one of the oldest sodas in the United States.

It's a bird! It's a plane! It's a classic Midwestern treat!

This pepper's sweet taste and long, slow burn is found in a single town.

Vermont's version of soft serve celebrates their local dairy and maple industries.

It's so much more than just mayonnaise and ketchup.

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

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This cure-all-turned-soda once outsold Coca-Cola.

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

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.