Foods embentley1 Has Tried

The Andean root once fueled Inca warriors.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

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

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.

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

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

This is what happens when soldiers pick a new name for meat on bread.

Meat covered in gelatinous goo was once a classic American comfort food.

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

This classic San Franciscan ice cream sandwich is it, isn't it?

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This bright green cocktail doubles as dessert.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

The Carnival cake comes with a hidden baby Jesus inside.

The prosperous Southern California date industry produces delicious milkshakes.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Devour this rare variety without fear of post-pineapple mouth irritation.

From postwar dessert to sweet slice of Canadian identity.

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.

No rodents were harmed in the making of this fried Canadian treat.

The real "Canadian bacon" comes rolled in cornmeal.

The sweet and creamy “eggfruit” makes a great nog.