Foods Corey Barnett Has Tried

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

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

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

An ancient cooking method still produces delicious, beachside feasts.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

The world's least practical and most delicious edible straw.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

The Brazilian tree gets covered by its tart purple fruit.

In Alabama, smoked meat gets dressed up in white.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

These inky cloves have aged like a fine wine.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

The real "Canadian bacon" comes rolled in cornmeal.

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

This mushroom tastes just like chicken.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

The oldest fruit native to North America is probably the least known.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Icelanders make a very, very good dog.

A sandwich so decadent, it was once inappropriate for women to order one.

It's fishy how close to an omelette this is.