Foods Jeremy Krantz Has Tried

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This cure-all-turned-soda once outsold Coca-Cola.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

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

Don't call the crown jewel of New Jersey "Canadian bacon."

Pastrami fans will find the taste of this Canadian spice blend very familiar.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Quench your thirst with the refreshing taste of celery soda.

The sweet, tiny wild berries are only available for two months each year.

Just so we’re clear, there is actually milk in this old English punch.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

Everything St. Louisans love about this local specialty is in the name.

From postwar dessert to sweet slice of Canadian identity.

This fizzy, tropical drink has ancient roots in Mexico.

The first American doughnut chain used spuds.

Pennsylvania's pork loaf embodies Amish resourcefulness.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

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

This bird comes with a brew inside.

Saison dell'Aragosta is made with tasty Maine lobster.

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

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

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

This candy rarely ventures beyond Canada's borders.