Foods tyler Wants to Try

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

A carb-lover's dream, this sandwich gets stuffed with flaky pie crust.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

The pungent pickled cheese is a popular Czech bar snack.

A sandwich so decadent, it was once inappropriate for women to order one.

It's three meals in one!

Come to vote, leave with a sausage.

A double-ended British pastry that's both main course and dessert.

An ancient cooking method still produces delicious, beachside feasts.

A rainbow of flavor that harks back to childhood.

Connecticut's state fish is cooked using a special “planking” technique.

This dessert is roasted over a fire and looks like a tree.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

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

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

To circumvent a meat ban, Italian immigrants hid their soppressata in balls of cheese.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The Carnival cake comes with a hidden baby Jesus inside.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

They helped Victorian men drink tea while protecting their precious facial hair.