Foods Schweg Has Tried

A crossbred table grape variety that tastes an awful lot like spun sugar.

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

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

These muscular organs are a crispy, chewy Southern favorite.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

Pressed from frozen grapes, this prized wine was a sweet accident.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

These seasonal brews gets made with an ephemeral ingredient.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

Pastrami fans will find the taste of this Canadian spice blend very familiar.

It's so much more than just mayonnaise and ketchup.

A cake as dark as a city hiding from enemy bombers.

The Carnival cake comes with a hidden baby Jesus inside.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

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