Foods sontaron Has Tried

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

A hangover cure that spans classes and centuries.

Brewers freeze their beer to make this high-octane, sweet style.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

To make the perfect matcha, start with the perfect whisk.

These Bavarian cookies are also intricate works of art.

Floridians baked this tangy treat before key lime took over the state's pie scene.

A traditional Cornish pie that—ARE THOSE FISH HEADS COMING OUT OF THE TOP?!

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

A bland but storied soup is always on the menu in the U.S. Senate.

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

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

These holiday cakes link Christmas to the Norse god of lightning.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This cousin of root beer has a long history and a surprisingly minty taste.

An ancient cooking method still produces delicious, beachside feasts.

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.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This retro sandwich filling was once a convenient, comforting funeral food.