Foods Rebecca Schandel Has Tried

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

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

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

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

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

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

The oldest fruit native to North America is probably the least known.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

The reddest of the red meat.

An ancient cooking method still produces delicious, beachside feasts.

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

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This mushroom tastes just like chicken.

Funerals in the Lone Star State call for this comforting chocolate treat.

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

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.

This bird comes with a brew inside.

This style of fried chicken is pressure-cooked while it fries.

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

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

These muscular organs are a crispy, chewy Southern favorite.

Now largely forgotten, the pairing was once as popular as PB&J.