Foods Rachel Rummel Has Tried

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

The 17th-century dessert plants an isle of meringue in a sea of custard.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

The fairest and rarest of them all.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

The sweet is naturally a bubblegum shade of pink.

This signature pepper has been a hot commodity since the Maya era.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

The original Cronut was named after a legendary acrobat's sneeze.

This is what happens when soldiers pick a new name for meat on bread.

Don't call the crown jewel of New Jersey "Canadian bacon."

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

With no trees left to burn, Icelanders turned to sheep dung for meat-smoking.

It's not what you think it is, unless you're from the Garden State.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

Idaho's fried specialty makes steak a finger food.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

This retro sandwich filling was once a convenient, comforting funeral food.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.