Foods Blake Olmstead Has Tried

In Idaho, even sundaes pay tribute to the state's beloved tuber.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

A bitter liqueur that traces the history of a Hungarian-Jewish family.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

These pungent fermented soybeans are coated in probiotic slime.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This “brown cheese” tastes like caramel.

For a meaty essence, producers dangle raw chicken breast over their stills.

The gummies are taking over Utah.

Peru's purple drink made from purple corn.

These extra-cheesy potatoes resemble decadent fondue.

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

In the Andean highlands, clay makes bitter potatoes more palatable.

The Andean root once fueled Inca warriors.

South Korea's oldest alcoholic beverage is making a comeback.

Mexico's “mouse melon” is actually a tiny cucumber.

Impress Murcianos by correctly eating these fried lemon leaves.

This fruit either burns your throat or tastes like a tropical medley.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

They helped Victorian men drink tea while protecting their precious facial hair.

This French wedding cake is a caramel-wrapped tower of pastry balls.