Foods Brett Iredell Has Tried

That green stuff inside a lobster? You can (usually) eat it.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

Most sushi fans have never tried this rare rhizome.

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

This is one seriously polarizing pie.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

This wildflower releases a cocoa fragrance each morning.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This Canadian favorite is relatively unknown elsewhere.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

The pungent pickled cheese is a popular Czech bar snack.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

These pull-apart rolls were once baked with lottery tickets in the center.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

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

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

An ancient cooking method still produces delicious, beachside feasts.

Californian BBQ involves red oak, sirloin, and special grills.

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