Foods Russell Nelson Has Tried

A bar sharing a basement with a pickle place led to an unusual drink.

This is what happens when soldiers pick a new name for meat on bread.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

A bland but storied soup is always on the menu in the U.S. Senate.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

These holiday cakes link Christmas to the Norse god of lightning.

The oldest fruit native to North America is probably the least known.

This classic San Franciscan ice cream sandwich is it, isn't it?

An ancient cooking method still produces delicious, beachside feasts.

Just so we’re clear, there is actually milk in this old English punch.

A sundae with a surprising mix of flavors that reflect Filipino history.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Colonial Gatorade made from vinegar and molasses is back in style.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This bright green cocktail doubles as dessert.

Some fish can dance.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

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

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

It's expensive, it's gelatinous, it's made from swiftlet spit.

A ritual that showcases the beauty of the present moment.

The Carnival cake comes with a hidden baby Jesus inside.