Foods Doug Gerlach Has Tried

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Once upon a time, getting your carbonation fix required a visit to a monstrous machine.

This tasty Czech pastry is now a Texan tradition.

North Carolina's seasonal delicacy is brought to you by algae.

This pretty pink drink is a Cincinnati specialty.

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

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

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

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

They're a Baltimore-specific guilty pleasure.

The sweet, tiny wild berries are only available for two months each year.

Where maple sap flows, all one needs to make taffy is snow.

An ancient cooking method still produces delicious, beachside feasts.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

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

French Canadians find “nun’s farts” addictively delicious.

A crispy cookie from South Carolina, first introduced during the slave trade.

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

You can have your syrup and drink it, too.

A unique take on Szechuan dumplings is now a Montreal specialty.

A Victorian favorite is hanging on in Pennsylvania.

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

This Canadian favorite is relatively unknown elsewhere.