Foods BryanKnight Has Tried

Deep-fried grasshoppers make a tangy, crispy taco filling.

The Mexican fungal delicacy that makes corn taste like a mushroom.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

Some fish can dance.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Many popular cereals exploded out of its chamber and into existence.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

Proof that dumplings and chicken wings are not mutually exclusive categories.

A ritual that showcases the beauty of the present moment.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Now largely forgotten, the pairing was once as popular as PB&J.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

The fairest and rarest of them all.

The cure and cause of a burning tongue.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

Most sushi fans have never tried this rare rhizome.

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

The plant's fruit, leaves, and bark offer a spice rack of flavors.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

This slightly sweet dessert is a staple in some Black American Muslim communities.

This tasty Czech pastry is now a Texan tradition.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.