Foods Tometheus Wants to Try

Impress Murcianos by correctly eating these fried lemon leaves.

A church bakes up hundreds of these regional pizzas once a week.

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

Now largely forgotten, the pairing was once as popular as PB&J.

The deceptive, sweet-and-savory snack of Taipei's night markets.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

This Route 66 institution goes the extra mile for soda-based indulgence.

A Depression-era patty filler paved the way for an Oklahoma favorite.

It's a bird! It's a plane! It's a classic Midwestern treat!

The fairest and rarest of them all.

From humble meat-hybrid to Cincinnati favorite.

The Midwestern mock-poultry classic is fading away.

The first American doughnut chain used spuds.

The oldest fruit native to North America is probably the least known.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This dark, rare fruit lasts a very long time.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

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

In this tangy treat, no part of the citrus is left behind.

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

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

This Chicago specialty stacks three cakes into one monster dessert.