Foods Tom Little Has Tried

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

A uniquely Texan take on Chartreuse.

This fizzy, tropical drink has ancient roots in Mexico.

Twist your way to hot chocolate perfection with this wooden whisk.

The Detroit favorite is one of the oldest sodas in the United States.

These sacred leaves taste like peppery soda.

Leftover coffee plus gelatin equals this vintage dessert.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

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

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

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

In Alabama, smoked meat gets dressed up in white.

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

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

The Carnival cake comes with a hidden baby Jesus inside.