Foods Andrew Coletti Has Tried

A sweet and simple pudding traditionally made in a joyous, spring ritual.

The world's least practical and most delicious edible straw.

This chocolate-flavored superfood falls from the Australian Acacia bush.

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

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

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

These Bavarian cookies are also intricate works of art.

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

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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

This orange and black licorice flavor is kind of a big deal in Canada.

This dark, rare fruit lasts a very long time.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

This Moroccan butter ferments underground for years and smells like blue cheese.

Fermented skate smells like it urinates through its skin—which it does.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

Raw, steamed, or fried, these satchels of fish semen are creamy delicacies.

In Vietnam, there are multiple ways to enjoy fertilized duck eggs.

This pricey dessert is made from frogs' fallopian tubes.

From hulking plains creatures comes a delicate, nutty cheese.

This raw meat meze from Lebanon is as fresh as it gets.

This "green caviar" is vegetarian friendly.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

The Brazilian tree gets covered by its tart purple fruit.