Foods RStephens Wants to Try

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

These palm flower clusters resemble tentacles of baby corn.

In Southern New Mexico, chiles add a kick to everything, including vino.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

Indiana's unofficial state pie was once a desperate measure.

Devour this rare variety without fear of post-pineapple mouth irritation.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

A circle of South Dakota towns specializes in these fried meat cubes.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

From postwar dessert to sweet slice of Canadian identity.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

If you're expecting a fall-flavored latte, you're in for a surprise.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

Alaska's wildflowers produce this vibrant jelly.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

Vermont's version of soft serve celebrates their local dairy and maple industries.

The dainty, cream-filled specialty is on the brink of extinction.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

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

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.