Foods priestlyblack Has Tried

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

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.

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

Touted as the original energy bar, the bison-based mixture kept for months.

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

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

Early American settlers invented new tools to harvest a new crop.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

One of the world's least-loved liquors calls Chicago home.

This mushroom tastes just like chicken.

The Carnival cake comes with a hidden baby Jesus inside.

It's a bird! It's a plane! It's a classic Midwestern treat!

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

From postwar dessert to sweet slice of Canadian identity.

These sacred leaves taste like peppery soda.

This cosmic-colored flavor is a Midwestern mystery.

Pennsylvania's pork loaf embodies Amish resourcefulness.

North Carolina's “poor man’s pâté” is rich in flavor.

Reach peak Americana with these deep-fried balls of Coca-Cola.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.