Foods samireland Has Tried

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

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

A century-old organism creates some of the world's best bread.

This classic San Franciscan ice cream sandwich is it, isn't it?

This condiment proves that what the world considers delicious is (nearly) universal.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

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

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

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

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

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

This pineapple soft serve has a cult following at Disney theme parks.

Everyone says this vintage chewing gum tastes like soap, including the company.

In Alabama, smoked meat gets dressed up in white.

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

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

The real "Canadian bacon" comes rolled in cornmeal.

This candy rarely ventures beyond Canada's borders.

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