Foods sgmagno Has Tried

Peru's purple drink made from purple corn.

A dark soda with a dark history.

The hangover cure gets its oyster-like texture from a raw egg.

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

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

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

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

New Haven's signature pie combines staples from Rhode Island and Naples.

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

From humble meat-hybrid to Cincinnati favorite.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

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

This bright green cocktail doubles as dessert.

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

A bar sharing a basement with a pickle place led to an unusual drink.

This cure-all-turned-soda once outsold Coca-Cola.

Quench your thirst with the refreshing taste of celery soda.

Drinking algae has never been sexier.

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

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.