Foods BryanKnight Has Tried

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

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

This German comfort food unites earthbound potatoes with apples from above.

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

It's a whirlpool, it's an emoji, it's a fishcake!

This “brown cheese” tastes like caramel.

This Chaoshan specialty makes it hard to resist playing with your food.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

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

This Dutch-Indonesian cake contains up to 30 layers.

This signature pepper has been a hot commodity since the Maya era.

This Chicago specialty stacks three cakes into one monster dessert.

Funerals in the Lone Star State call for this comforting chocolate treat.

Mind your teeth when eating this juicy Chicago specialty.

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

North Carolina's “poor man’s pâté” is rich in flavor.

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

Ethiopian honey wine is sweet, funky, and perfect with injera.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

Take a bite out of this apple to reveal its pink interior.

Snap judgments may spell trouble for what was once the king of California apricots.