Foods nolamike Has Tried

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

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

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

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

The sweet, spiraled pastries were once a staple on cold days in the American South.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

This cousin of root beer has a long history and a surprisingly minty taste.

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

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

The slow-smoked sheep is a Western Kentucky specialty.

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

A match made in heaven (and also Kentucky).

"As a vanquisher of men its equal has never been found."

This varietal of rice is so good that it's compared to ice cream.

In Alabama, smoked meat gets dressed up in white.

This New Year's luck-bringer has a controversial contemporary taste.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Dill pickles soaked in Kool-Aid? Oh, yeah!

One of the world's least-loved liquors calls Chicago home.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This tasty Czech pastry is now a Texan tradition.