Foods zeffer Wants to Try

Dill pickles soaked in Kool-Aid? Oh, yeah!

New Haven's signature pie combines staples from Rhode Island and Naples.

The slow-smoked sheep is a Western Kentucky specialty.

The little-known fruit tastes like peanut M&Ms.

The sweet, spiraled pastries were once a staple on cold days in the American South.

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

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

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

This old American style is being resurrected by Indiana brewers.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

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

An unusual combination of marshmallows and spice make this screamingly good burger.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

Only two silent monks know all 130 plants that go into this herbal liqueur.

This dark, rare fruit lasts a very long time.

This century-old New Orleans treat is still sold from a mule-drawn cart.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.