Foods Sydney Rose Has Tried

They're a Baltimore-specific guilty pleasure.

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

This varietal of rice is so good that it's compared to ice cream.

The Carnival cake comes with a hidden baby Jesus inside.

Funerals in the Lone Star State call for this comforting chocolate treat.

This dessert island is known for its refined layer cakes.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

A crispy cookie from South Carolina, first introduced during the slave trade.

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

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

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

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

This tasty Czech pastry is now a Texan tradition.

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

A match made in heaven (and also Kentucky).

Slice one open for some citrus caviar.

For Italian-Americans, Christmas Eve is all about the seafood.

To do Christmas right, Italians turn to heavenly chestnuts.

The Midwestern mock-poultry classic is fading away.

This bird comes with a brew inside.

Icelanders make a very, very good dog.