Foods sontaron Wants to Try

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This New Year's luck-bringer has a controversial contemporary taste.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

This orange and black licorice flavor is kind of a big deal in Canada.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

A treat so smooth, its name means “I forgot I swallowed.”

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

The portable breakfast food might've originated with British soldiers returning from India.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

If you can get past the foot odor, its pulp is great in smoothies.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Its pulp tastes just like the creamy spread.

It looks like an exploding planet and tastes like sugarcane.

This French wedding cake is a caramel-wrapped tower of pastry balls.

This fruit either burns your throat or tastes like a tropical medley.

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

The prosperous Southern California date industry produces delicious milkshakes.