Foods Atak Has Tried

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

You eat the shell, too.

It's so much more than just mayonnaise and ketchup.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

This varietal of rice is so good that it's compared to ice cream.

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

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

This mushroom tastes just like chicken.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

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

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

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

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

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

This traditional Southern pairing captures sweet and salty in a single bottle.

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

This candy rarely ventures beyond Canada's borders.

The Detroit favorite is one of the oldest sodas in the United States.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

This New Year's luck-bringer has a controversial contemporary taste.

This Canadian favorite is relatively unknown elsewhere.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.