Foods Ian Sanwald Has Tried

This spiced jerky is a beloved snack in South Africa.

The meat that literally puts a smile on Australians' faces.

This raw meat meze from Lebanon is as fresh as it gets.

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

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

These inky cloves have aged like a fine wine.

This wildflower releases a cocoa fragrance each morning.

The Catalan green onion has its own festival.

The fruit so pungent it's banned from trains, hotels, and public places.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

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

This nightmarish-looking fruit has serious healing potential.

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

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

Snap judgments may spell trouble for what was once the king of California apricots.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

An ancient cooking method still produces delicious, beachside feasts.

Mexican and American Indians have a long history with this powerful cactus.

This mushroom tastes just like chicken.

It's a bird! It's a plane! It's a classic Midwestern treat!

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

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

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

A match made in heaven (and also Kentucky).