Foods lavalamprey Has Tried

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

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

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

Infants and Genghis Khan enjoyed this fermented mare's milk.

A uniquely Texan take on Chartreuse.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Next-level egg rolls are wrapped in an entire chicken wing.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

Spread this fat-poached meat on a crusty French loaf.

Touted as the original energy bar, the bison-based mixture kept for months.

One of the earliest fire-starting “technologies.”

This mushroom tastes just like chicken.

Caribbean tree bark gives this drink its bittersweet flavor.

A pharmaceutical company developed this beverage as drinkable IV solution.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

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

This protected German fruit has its own representative queen.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.