Foods trdibble Has Tried

This bird comes with a brew inside.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

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

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

Battered and fried testicles make use of a cattle-country surplus.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

An ancient cooking method still produces delicious, beachside feasts.

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

Where maple sap flows, all one needs to make taffy is snow.

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

This sweet spud is neither made with tubers, nor of Irish origin.

Pennsylvania's pork loaf embodies Amish resourcefulness.

This is what happens when soldiers pick a new name for meat on bread.

The first American doughnut chain used spuds.

This cousin of root beer has a long history and a surprisingly minty taste.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

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

This bright green cocktail doubles as dessert.

The Carnival cake comes with a hidden baby Jesus inside.

Mornings in Amish country once called for pie-cake and coffee.