Foods eosstar Has Tried

Real maraschinos were born more than a century ago in an Italian distillery.

The Netherlands' most famous treat now comes in a bottle.

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

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

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

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

The prosperous Southern California date industry produces delicious milkshakes.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

The aging process of this formaggio begins in a barrel of wine.

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

Traditional sushi chefs produce optimal condiments with this ancient tool.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

Catch these floating noodles before they flow by.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

To make the perfect matcha, start with the perfect whisk.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This gorgeous sugar art is making a comeback.

This pancake pays tribute to one of Japan's favorite fish.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

These salted, pickled plums are an ancient Japanese hangover cure.

The beautiful dessert evaporates in 20 minutes.

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

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