Foods phildzielski Wants to Try

This classic San Franciscan ice cream sandwich is it, isn't it?

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

South Dakota's unique contribution to World War II soldiers.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Its pulp tastes just like the creamy spread.

This dark, rare fruit lasts a very long time.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

The first American doughnut chain used spuds.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

The aging process of this formaggio begins in a barrel of wine.

The melon has its own sculpture, festival, and order of knights.

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

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

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

This rare, distinguished North Carolina melon once fed presidents and kings.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.