Foods semken Has Tried

In Peru, layers of potatoes, meat, and sweets are steamed in a pit filled with volcanic rocks.

Meat covered in gelatinous goo was once a classic American comfort food.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The Mexican fungal delicacy that makes corn taste like a mushroom.

That green stuff inside a lobster? You can (usually) eat it.

This cousin of root beer has a long history and a surprisingly minty taste.

Quench your thirst with the refreshing taste of celery soda.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Don't call the crown jewel of New Jersey "Canadian bacon."

A bland but storied soup is always on the menu in the U.S. Senate.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

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

The prosperous Southern California date industry produces delicious milkshakes.

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

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

The slow-smoked sheep is a Western Kentucky specialty.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

The first American doughnut chain used spuds.

Pennsylvania's pork loaf embodies Amish resourcefulness.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

Battered and fried testicles make use of a cattle-country surplus.

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

This traditional Southern pairing captures sweet and salty in a single bottle.