Foods sontaron Has Tried

Devoted fans pay thousands for bricks of this fermented tea.

The key to this colorful holiday sandwich is extra-crispy pork skin.

At Danish birthday parties, you can have your cake and decapitate it, too.

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

This tasty Czech pastry is now a Texan tradition.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This beef patty oozes cheese from within.

A match made in heaven (and also Kentucky).

These muscular organs are a crispy, chewy Southern favorite.

This bird comes with a brew inside.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

This mushroom tastes just like chicken.

These pungent fermented soybeans are coated in probiotic slime.

This “brown cheese” tastes like caramel.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.