Foods Erik Has Tried

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

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

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

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

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

Some Sicilians start their day with this decadent combination.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

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

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

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

The seductively delicious Easter cake once made an entire convent neglect its prayers.

These dairy-based sculptures have been state fair traditions for more than a century.

A candy made with chocolate, coconut and ... mashed potatoes?

Every year, one tiny Tennessee town celebrates this sugary Southern duo.

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

The first American doughnut chain used spuds.

Where maple sap flows, all one needs to make taffy is snow.

This controversial meat is ingrained in ancient Nordic culture.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.