Foods PQPP3 Has Tried

Produced since 1847, these classic New England candies almost disappeared in 2018.

Artichokes form the backbone of this vegetal liqueur.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

A Victorian favorite is hanging on in Pennsylvania.

This canned cheddar is made using a secret 70-year-old bacteria culture.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

Take a bite out of this apple to reveal its pink interior.

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

Pennsylvania's pork loaf embodies Amish resourcefulness.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

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

The most beautiful, striking sugar skulls can be found at this annual fair in Toluca, Mexico.

This nightmarish-looking fruit has serious healing potential.

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

Caribbean tree bark gives this drink its bittersweet flavor.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

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

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

This pancake pays tribute to one of Japan's favorite fish.