Foods Nox Wants to Try

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

The autumn event re-creates meals shared by French settlers and Native Americans at an 18th-century fort.

Finns treat this rich, baked cheese like bread.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

This cosmic-colored flavor is a Midwestern mystery.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

The bitter herb served on Passover can be anything from horseradish to lettuce.

Many popular cereals exploded out of its chamber and into existence.

This Native American sour corn mixture can come as a cool drink or warm porridge.

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

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

This Southern church group favorite isn't Slavic at all.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

These sacred leaves taste like peppery soda.

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.

This slightly sweet dessert is a staple in some Black American Muslim communities.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

Colonial Gatorade made from vinegar and molasses is back in style.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

This mushroom tastes just like chicken.

The briny “asparagus of the sea” grows along coasts around the world.