Foods Rin Wolfe Wants to Try

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This bright green cocktail doubles as dessert.

New Haven's signature pie combines staples from Rhode Island and Naples.

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

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

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This Chicago specialty stacks three cakes into one monster dessert.

Idaho's fried specialty makes steak a finger food.

The Carnival cake comes with a hidden baby Jesus inside.

It looks like an exploding planet and tastes like sugarcane.

Don't think too hard about the name.

The prosperous Southern California date industry produces delicious milkshakes.

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

Funerals in the Lone Star State call for this comforting chocolate treat.

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

This dessert island is known for its refined layer cakes.

The city loves hot sausage slathered with cold cream cheese.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

The Midwestern mock-poultry classic is fading away.

Everything St. Louisans love about this local specialty is in the name.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.