Foods Slayerofsarcasm Has Tried

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

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

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

This bright green cocktail doubles as dessert.

The city loves hot sausage slathered with cold cream cheese.

You eat the shell, too.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

It's so much more than just mayonnaise and ketchup.

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

Mexico's “mouse melon” is actually a tiny cucumber.

In Alabama, smoked meat gets dressed up in white.

Pretty please with a cherry (tomato) on top?

Reach peak Americana with these deep-fried balls of Coca-Cola.

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

These detailed, dainty confections are made by hand with minimal tools.

Who said vineyards have to grow grapes?

Bitter, sweet, and salty collide in this cool Taiwanese treat.

This rustic cider's name derives from an English term for fruit thievery.

The sweet is naturally a bubblegum shade of pink.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

Sicilian nuns once hung these sugary "fruits" from tree branches.

One of America's earliest candies is still available to buy.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.