Foods plm Has Tried

Don't think too hard about the name.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

A circle of South Dakota towns specializes in these fried meat cubes.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

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

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

From postwar dessert to sweet slice of Canadian identity.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

This once-ubiquitous fusion dish is fading into obscurity.

This cosmic-colored flavor is a Midwestern mystery.

This jewel-like corn became an internet sensation.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

The first American doughnut chain used spuds.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

This sweet spud is neither made with tubers, nor of Irish origin.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

This Native American sour corn mixture can come as a cool drink or warm porridge.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

The real "Canadian bacon" comes rolled in cornmeal.

This bird comes with a brew inside.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

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