Foods mollitarygg Has Tried

Most sushi fans have never tried this rare rhizome.

Traditional sushi chefs produce optimal condiments with this ancient tool.

These beloved Indonesian chips are actually flattened, fried seeds.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

These tightly coiled ferns also serve as a Māori symbol for unity.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

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

The sweet and creamy “eggfruit” makes a great nog.

No rodents were harmed in the making of this fried Canadian treat.

This nightmarish-looking fruit has serious healing potential.

Dine for a cause with this mammal and insect mélange.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

These insects swell with sweet, golden nectar.

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

The briny “asparagus of the sea” grows along coasts around the world.

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

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

That green stuff inside a lobster? You can (usually) eat it.

A century-old organism creates some of the world's best bread.

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

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

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