Foods Kay Morris Has Tried

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

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

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

It's so much more than just mayonnaise and ketchup.

These holiday cakes link Christmas to the Norse god of lightning.

The oldest fruit native to North America is probably the least known.

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

An ancient cooking method still produces delicious, beachside feasts.

Some fish can dance.

Mornings in Amish country once called for pie-cake and coffee.

The Carnival cake comes with a hidden baby Jesus inside.

The prosperous Southern California date industry produces delicious milkshakes.

In Gilroy, California, garlic flavors everything, including desserts.

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.