Foods Polytropa Wants to Try

A century-old organism creates some of the world's best bread.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This summery parfait has mingled with British royals and literary elites.

The sweet, tiny wild berries are only available for two months each year.

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

This varietal of rice is so good that it's compared to ice cream.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This fruit can also count as dessert.

These clear cakes house intricate scenes of fish, flowers, and more.

The Carnival cake comes with a hidden baby Jesus inside.

This mushroom tastes just like chicken.

This fruit either burns your throat or tastes like a tropical medley.

You eat the shell, too.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

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

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.

A Depression-era patty filler paved the way for an Oklahoma favorite.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

The holiday tradition of hiding an ornamental veggie.

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

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.