Foods Russell Nelson Has Tried

These adorable buns hide savory and sweet surprises.

The world's northernmost commercial brewery makes beer with water from a glacier.

Anyone for a shot of “Black Death”?

The washed and dried root of the licorice plant was once a popular natural “candy.”

In ancient Rome, this fermented fish sauce sparked a booming industry.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

These beautiful wooden cups are traditionally carved from birch tree burls.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

To make the perfect matcha, start with the perfect whisk.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

From postwar dessert to sweet slice of Canadian identity.

Icelanders make a very, very good dog.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

This Canadian favorite is relatively unknown elsewhere.

This rare berry grows only in two Chilean towns.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This condiment proves that what the world considers delicious is (nearly) universal.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

This retro sandwich filling was once a convenient, comforting funeral food.

A century-old organism creates some of the world's best bread.