Foods oliviaauriat Has Tried

This bird comes with a brew inside.

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

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

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

The real "Canadian bacon" comes rolled in cornmeal.

This cosmic-colored flavor is a Midwestern mystery.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

This once-ubiquitous fusion dish is fading into obscurity.

This spiced, warming drink may have helped broker peace between warring tribes.

From postwar dessert to sweet slice of Canadian identity.

During the Great Depression, Canadian women made “unemployed-person pudding.”

An unlikely pairing of honeycomb toffee and purple seaweed.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

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

In Alabama, smoked meat gets dressed up in white.

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

This Christmas tree elixir kept Vikings and Captain Cook alive.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Where maple sap flows, all one needs to make taffy is snow.

An ancient cooking method still produces delicious, beachside feasts.

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

The prosperous Southern California date industry produces delicious milkshakes.

A rainbow of flavor that harks back to childhood.

This "Fluid of Beef" fed an army and makes a hearty tea.