Served by American Airlines in first class in the 1970s, this Chicago candy favorite has recently made a limited return to shelves after a two-decade absence.
Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell. With an anise seed in its center, its coating comes in a variety of flavors, including anise, rose, and blackcurrant. As seen on Gastro Obscura.
This bubblegum-hued, peppermint-flavored pig is a Christmas Day tradition in Saratoga Springs, New York. After placing the pink porker in a velvet pouch, each family member gives it a thwack with an accompanying tiny metal mallet and shares a story of their good fortune from the past year. Once everyone...
Spicier and bigger than your average gummy bear, these Utah favorites are cinnamon-flavored and coated in chocolate. As seen on Gastro Obscura.
An herbal tablet and post-meal digestive that improbably became a favorite candy of Indian children in the 80's. Learn more about this nostalgic treat on Gastro Obscura.
For more than 100 years the Troyer family of Trail, Ohio has produced a rarity—all-beef bologna. Learn more about the pork alternative on Gastro Obscura.
A surviving, signature concession from the now defunct Crystal Beach Amusement Park in Fort Erie, Ontario, loganberry drink is sweet, tart, and an intensely dark purple.
What Oreos are to milk, these French cookies are to Champagne. Residents of Reims have been dunking these millennial pink biscuits in bubbly for over 300 years.
Sometimes you want to add vinegar to things, but you don’t want to get ’em wet. With this miracle powder, there’s no conflict.
Hand-harvested in the Central Valley of Oaxaca, Mexico, this salt is made from fruit-fed worms that are toasted and salted along with some Pasilla Mixe chiles.
Dashimaki, a beloved Japanese rolled egg dish, also comes in a can! As seen on Gastro Obscura.
Utah's favorite non-alcoholic beer actually got its start as a German brew over a century ago. All natural, it tastes of refreshing green apple and spices and, unlike many other soft drinks, isn’t overwhelmingly sweet. As seen on Gastro Obscura.
My grand uncle used to stock in boxes of Blenheim Ginger Ale at his farm. When I was a kid, it was the first thing I would seek out upon arriving for a weekend stay. I was proud to be the only one of my cousins who could drink the pink...
Can't make it to Scotland? Make its culinary specialty come to you—in a can.
“Who do you know that makes their own cheese? This is a gift of nostalgia, adventure, culinary exploration, and might just start a new talent! Dairy free, vegan/paleo options also available!” — Sydney, Evanston, Illinois
“A regional confectionary with a weird name that's a holiday tradition.” — Matthew Heigl, Brooklyn, New York
The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka, which includes a blade of grass in the bottle. As featured in Gastro Obscura.
This magical Southeast Asian flower does some pretty amazing color-changing tricks in cocktails and teas. It turns hot water into shades of blue, or combined with lemon juice, a stunning magenta.
This innocent-looking flower has a hidden secret. When chewed, it creates an intense-yet-pleasant tingling sensation that heightens the tastes of other foods such as citrus and chocolate.
Not only are they beautiful miniature works of art, these space-themed lollipops open a world of pun possibilities. Some suggestions: “I love you to the moon and back” and “I thank my lucky stars for you!”
Despite its grim name, this casserole-like dish hits all the marks of classic comfort food. It's commonly served at social gathering across the western United States.
Protein-packed chips that come in several flavors, are extremely tasty, and just happen to be made out of crickets.
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