Foods Russell Nelson Has Tried

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

Artichokes form the backbone of this vegetal liqueur.

This savory Southern staple is disappearing.

The traditional way to send a stream of wine straight to your mouth.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

These muscular organs are a crispy, chewy Southern favorite.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Most sushi fans have never tried this rare rhizome.

Traditional sushi chefs produce optimal condiments with this ancient tool.

The essence of Canada's eastern coastline, distilled.

It takes patience and skill to harvest these delicious bivalves.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

Small Haitian distilleries are producing some of the purest rum in the world.

Real maraschinos were born more than a century ago in an Italian distillery.

This wheat-based coffee alternative has a cult following.

Devoted fans pay thousands for bricks of this fermented tea.

Peru's strikingly beautiful mashed potato casserole.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This savory seafood condiment is named after the finest cognacs.

Historians debate whether this dish actually originated with Italian sex workers.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.