Foods educatorclaire Has Tried

This dark, rare fruit lasts a very long time.

This tangy East Coast spread is becoming increasingly hard to find.

This savory seafood condiment is named after the finest cognacs.

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

The fruit so pungent it's banned from trains, hotels, and public places.

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

This traditional Southern pairing captures sweet and salty in a single bottle.

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

A century-old organism creates some of the world's best bread.

For a juicier burger, steam it like a vegetable.

Leftover coffee plus gelatin equals this vintage dessert.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

This herb gives cocktails another kind of buzz.

This bright green cocktail doubles as dessert.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

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

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

This cure-all-turned-soda once outsold Coca-Cola.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

You eat the shell, too.

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

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

Would you like some coffee flavor with your milk?