Foods piphiangle Has Tried

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

Dill pickles soaked in Kool-Aid? Oh, yeah!

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

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

This “brown cheese” tastes like caramel.

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

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

The stinky, simple classic is still served at select Wisconsin taverns.

From humble meat-hybrid to Cincinnati favorite.

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

Historians debate whether this dish actually originated with Italian sex workers.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

This New Year's luck-bringer has a controversial contemporary taste.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.

The prosperous Southern California date industry produces delicious milkshakes.