Foods petracca5 Wants to Try

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

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Don't think too hard about the name.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

The St. Louis creation earned the "best use of the worst cheese" award.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

The Midwestern mock-poultry classic is fading away.

From humble meat-hybrid to Cincinnati favorite.

This cosmic-colored flavor is a Midwestern mystery.

A Spanish ritual meant to inject effervescence into a flat drink.

Spain's salt-cured tuna is known as “the ham of the sea.”

After dining on this fish, your next course might be 36 hours of hallucinations.

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

Impress Murcianos by correctly eating these fried lemon leaves.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

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

This Chicago specialty stacks three cakes into one monster dessert.

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