Foods ohwatkins Wants to Try

For a juicier burger, steam it like a vegetable.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

These massive, booze-filled cakes once made voting sweet.

Mexican and American Indians have a long history with this powerful cactus.

This drink hasn't been produced since the late nineties, but still has a cult following.

These clear cakes house intricate scenes of fish, flowers, and more.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

This jewel-like corn became an internet sensation.

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

The first American doughnut chain used spuds.

No rodents were harmed in the making of this fried Canadian treat.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

This savory-sweet pairing is a classic school lunch.

A unique take on Szechuan dumplings is now a Montreal specialty.

This beef patty oozes cheese from within.

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

The essence of Canada's eastern coastline, distilled.

Not all poutine comes with cheese curds and gravy.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.