Foods Edward Denny Has Tried

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

This hallucinogenic honey can sell for over $60 a pound on the black market.

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

From hulking plains creatures comes a delicate, nutty cheese.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This cousin of root beer has a long history and a surprisingly minty taste.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

In Tibetan temples, yak butter burns day and night.

This pepper's sweet taste and long, slow burn is found in a single town.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Pressed from frozen grapes, this prized wine was a sweet accident.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

This New Year's luck-bringer has a controversial contemporary taste.

A sweet and sticky accident from Derbyshire, England.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

To do Christmas right, Italians turn to heavenly chestnuts.

This summery parfait has mingled with British royals and literary elites.

A sailor's stew that's come to define Liverpudlians.

These Bavarian cookies are also intricate works of art.