Foods Histrix Wants to Try

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

The briny “asparagus of the sea” grows along coasts around the world.

These sacred leaves taste like peppery soda.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

Colonial Gatorade made from vinegar and molasses is back in style.

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

This herb gives cocktails another kind of buzz.

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

Just so we’re clear, there is actually milk in this old English punch.

This mushroom tastes just like chicken.

The animal's nose and upper lip make a savory, umami-rich soup.

This drink hasn't been produced since the late nineties, but still has a cult following.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

Battered and fried testicles make use of a cattle-country surplus.

Once upon a time, getting your carbonation fix required a visit to a monstrous machine.

The little-known fruit tastes like peanut M&Ms.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Japan's funky, fermented sushi takes years to prepare.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

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