Foods James Ricci Has Tried

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

The city loves hot sausage slathered with cold cream cheese.

Deep-fried grasshoppers make a tangy, crispy taco filling.

Cheddar cheese flavors a classic frozen treat in the Philippines.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

In Gilroy, California, garlic flavors everything, including desserts.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

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

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

Meat covered in gelatinous goo was once a classic American comfort food.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

It's so much more than just mayonnaise and ketchup.

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

An ancient cooking method still produces delicious, beachside feasts.

This classic San Franciscan ice cream sandwich is it, isn't it?

A sundae with a surprising mix of flavors that reflect Filipino history.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

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

It's a whirlpool, it's an emoji, it's a fishcake!