Foods ckaty Wants to Try

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

The sweet, tiny wild berries are only available for two months each year.

Colonial Gatorade made from vinegar and molasses is back in style.

This herb gives cocktails another kind of buzz.

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

This tart, rare flavor of agua fresca comes from Mexican skunkbush berries.

This mushroom tastes just like chicken.

It looks like an exploding planet and tastes like sugarcane.

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

In Central America, custard grows on trees.

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.

These palm flower clusters resemble tentacles of baby corn.

This Christmas tree elixir kept Vikings and Captain Cook alive.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

The little-known fruit tastes like peanut M&Ms.

This wildflower releases a cocoa fragrance each morning.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

These sacred leaves taste like peppery soda.

This fizzy, tropical drink has ancient roots in Mexico.

The briny “asparagus of the sea” grows along coasts around the world.

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

Saison dell'Aragosta is made with tasty Maine lobster.

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

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