Foods Joshua Foer Has Tried

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.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

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

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

This spiced jerky is a beloved snack in South Africa.

Historians debate whether this dish actually originated with Italian sex workers.

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

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

Devoted fans pay thousands for bricks of this fermented tea.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

The traditional way to send a stream of wine straight to your mouth.

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

Produced since 1847, these classic New England candies almost disappeared in 2018.

In the Congo, the cassava plant is also treasured for its leaves.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

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

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

This alcoholic drink has medicinal properties (and sometimes contains turtle penis).

This mushroom tastes just like chicken.

It takes only two hours for palm sap to become palm wine.

This cousin of root beer has a long history and a surprisingly minty taste.

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

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

The bitter herb served on Passover can be anything from horseradish to lettuce.