Foods Cara Giaimo Wants to Try

This praised oyster shucker is as elegant as it is dangerous.

This fizzy, tropical drink has ancient roots in Mexico.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

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

You put the charcoal in the coffee cup and drink it all up.

An unlikely pairing of honeycomb toffee and purple seaweed.

The Belgian candy that sparked an epic vendor battle.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.

No one eats pickled herring like the Dutch.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

This coffee additive and killer of trees has a reputation as a medical marvel.

This "green caviar" is vegetarian friendly.

This grasshopper snack is crispy like fried chicken.

Brie's dark, older cousin can only be found in one region of France.

Dill pickles soaked in Kool-Aid? Oh, yeah!

A sundae with a surprising mix of flavors that reflect Filipino history.

Connecticut's state fish is cooked using a special “planking” technique.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

These clear cakes house intricate scenes of fish, flowers, and more.

Everyone says this vintage chewing gum tastes like soap, including the company.

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

In Gilroy, California, garlic flavors everything, including desserts.

This orange and black licorice flavor is kind of a big deal in Canada.

A luxurious soup that Ecuador serves up only during Holy Week.