Foods srh2767 Wants to Try

A crossbred table grape variety that tastes an awful lot like spun sugar.

Californian BBQ involves red oak, sirloin, and special grills.

Take a bite out of this apple to reveal its pink interior.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

This wildflower releases a cocoa fragrance each morning.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

No rodents were harmed in the making of this fried Canadian treat.

Eggnog gone wild, brought to you by the Canadian Military.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

This bird comes with a brew inside.

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

This savory-sweet pairing is a classic school lunch.

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

For special occasions, Norwegians stack 18 rings of cake into a tower.

Breaded and fried, these testicles become tasty tenders.

The slow-smoked sheep is a Western Kentucky specialty.

The South Side favorite is a cross between a meat-lover's sub and a gyro.