Foods Anthony Settipani Wants to Try

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This mushroom tastes just like chicken.

This Christmas tree elixir kept Vikings and Captain Cook alive.

In Southern New Mexico, chiles add a kick to everything, including vino.

Devour this rare variety without fear of post-pineapple mouth irritation.

The slow-smoked sheep is a Western Kentucky specialty.

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

The little-known fruit tastes like peanut M&Ms.

The ocean-scented brew pays homage to an old Scottish style.

The first American doughnut chain used spuds.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

If you're expecting a fall-flavored latte, you're in for a surprise.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

One of America's earliest candies is still available to buy.

A Victorian favorite is hanging on in Pennsylvania.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

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

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

A crispy creation that lets you bite into your brew.

A Newfoundland brewery makes beer from glaciers that float along the shore.

The essence of Canada's eastern coastline, distilled.