Foods ElliotWilson Has Tried

These gigantic clay pots are the secret to Georgia's unusual wine.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

The ultimate in nutty brews.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Ethiopian honey wine is sweet, funky, and perfect with injera.

This sweet spud is neither made with tubers, nor of Irish origin.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This cotton candy-like garnish is made of dried, candied meat.

Brewers freeze their beer to make this high-octane, sweet style.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Artichokes form the backbone of this vegetal liqueur.

These adorable buns hide savory and sweet surprises.

These muscular organs are a crispy, chewy Southern favorite.

Vermont's version of soft serve celebrates their local dairy and maple industries.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

These seasonal brews gets made with an ephemeral ingredient.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

Devoted fans pay thousands for bricks of this fermented tea.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Bitter, sweet, and salty collide in this cool Taiwanese treat.