Foods Rin Wolfe Wants to Try

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

The briny “asparagus of the sea” grows along coasts around the world.

This jewel-like corn became an internet sensation.

This cosmic-colored flavor is a Midwestern mystery.

The first American doughnut chain used spuds.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

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

No rodents were harmed in the making of this fried Canadian treat.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

The sweet and creamy “eggfruit” makes a great nog.

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

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

This style of fried chicken is pressure-cooked while it fries.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

You can have your syrup and drink it, too.

A jet-black, vanilla-flavored treat with hints of its marine origin.

This tasty Czech pastry is now a Texan tradition.

Alaska's wildflowers produce this vibrant jelly.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

A match made in heaven (and also Kentucky).