Foods nolamike Has Tried

The ocean-scented brew pays homage to an old Scottish style.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

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.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

Grilled or braised, these brains make a tasty taco.

Spread this fat-poached meat on a crusty French loaf.

This canned cheddar is made using a secret 70-year-old bacteria culture.

A hearty Irish staple that can tell your fortune.

Reach peak Americana with these deep-fried balls of Coca-Cola.

This bird comes with a brew inside.

Touted as the original energy bar, the bison-based mixture kept for months.

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

Artichokes form the backbone of this vegetal liqueur.

This savory Southern staple is disappearing.

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

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

In small towns across the state, an Easter tradition becomes a competitive sport.

This praised oyster shucker is as elegant as it is dangerous.

These muscular organs are a crispy, chewy Southern favorite.

A sweet and nutty liqueur made with the fruit of the "elephant tree."