Foods icatsstaci Has Tried

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Most sushi fans have never tried this rare rhizome.

Slice one open for some citrus caviar.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This hearty kelp has been feeding Chileans for at least 14,000 years.

These purses help Uruguayans drink mate anytime, anywhere.

We can thank coconuts for this lesser-known tropical moonshine.

This "green caviar" is vegetarian friendly.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

This pepper's sweet taste and long, slow burn is found in a single town.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

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

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

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

This cure-all-turned-soda once outsold Coca-Cola.

This Route 66 institution goes the extra mile for soda-based indulgence.

All is fare in the Korean War.

The first American doughnut chain used spuds.

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

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

The real "Canadian bacon" comes rolled in cornmeal.