Foods Russell Nelson Has Tried

The South American bean that looks like cotton candy and tastes like ice cream.

You'll have a ball with this Latin American specialty.

These giant, volcano-shaped barnacles house sweet, crablike meat.

This sweet, caramelized dessert comes from curdled milk.

This varietal of rice is so good that it's compared to ice cream.

That green stuff inside a lobster? You can (usually) eat it.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

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

This "Fluid of Beef" fed an army and makes a hearty tea.

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

These salted, pickled plums are an ancient Japanese hangover cure.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

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

Why not fry a year-old leaf?

Deep-fried grasshoppers make a tangy, crispy taco filling.

For a meaty essence, producers dangle raw chicken breast over their stills.

The traditional Chinese medicine can also be deadly.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

The briny “asparagus of the sea” grows along coasts around the world.

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

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Meet tequila's fruity, fragrant relative.