Foods moonerdizzle Has Tried

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

A decadent dessert whose Italian name translates to “nipples of Venus.”

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

This retro sandwich filling was once a convenient, comforting funeral food.

This Canadian favorite is relatively unknown elsewhere.

These holiday cakes link Christmas to the Norse god of lightning.

The gummies are taking over Utah.

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

These sweet and savory Japanese rolled eggs are sold in 6-packs.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

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

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

The Detroit favorite is one of the oldest sodas in the United States.

The animal's nose and upper lip make a savory, umami-rich soup.

South Korea's anatomically suggestive sea worm is a satisfying blend of salty, sweet, and chewy.

A match made in heaven (and also Kentucky).

Raw, steamed, or fried, these satchels of fish semen are creamy delicacies.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

These inky cloves have aged like a fine wine.