Foods Russell Nelson Has Tried

The prosperous Southern California date industry produces delicious milkshakes.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

In Gilroy, California, garlic flavors everything, including desserts.

What look like noodles are actually delicious baby eels.

Most people have never tasted the real thing.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

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

These pungent fermented soybeans are coated in probiotic slime.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This spiced, warming drink may have helped broker peace between warring tribes.

A wartime rice scarcity made this versatile pancake a Japanese staple.

Pennsylvania's pork loaf embodies Amish resourcefulness.

This nightmarish-looking fruit has serious healing potential.

Battered and fried testicles make use of a cattle-country surplus.

This style of fried chicken is pressure-cooked while it fries.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Touted as the original energy bar, the bison-based mixture kept for months.