Foods Slayerofsarcasm Wants to Try

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Colonial Gatorade made from vinegar and molasses is back in style.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

To become an honorary Newfie, eat bologna, kiss a frozen cod, swear an oath, and shoot rum.

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

Next-level egg rolls are wrapped in an entire chicken wing.

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

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Anyone for a shot of “Black Death”?

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

It's nicknamed “yumberry” for a reason.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

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

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

After the birth of a child, Dutch families celebrate with a sweet and colorful treat.

The delicacy makes a rich, gamey appetizer in northern Sweden.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This star-shaped fruit has been beloved for centuries.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

The dainty, cream-filled specialty is on the brink of extinction.