Foods atozenith Has Tried

One of the world's least-loved liquors calls Chicago home.

A pharmaceutical company developed this beverage as drinkable IV solution.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

For a juicier burger, steam it like a vegetable.

New Haven's signature pie combines staples from Rhode Island and Naples.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Pastrami fans will find the taste of this Canadian spice blend very familiar.

The essence of Canada's eastern coastline, distilled.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This mushroom tastes just like chicken.

Quench your thirst with the refreshing taste of celery soda.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

In this island town, stew gets cooked by volcano.

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

These holiday cakes link Christmas to the Norse god of lightning.

Bread so thin, you can read music through the dough.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A crossbred table grape variety that tastes an awful lot like spun sugar.

This cousin of root beer has a long history and a surprisingly minty taste.

This is what happens when soldiers pick a new name for meat on bread.