Foods eosstar Has Tried

Only two silent monks know all 130 plants that go into this herbal liqueur.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Slice one open for some citrus caviar.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These inky cloves have aged like a fine wine.