Foods Nick Has Tried

It's nicknamed “yumberry” for a reason.

These detailed, dainty confections are made by hand with minimal tools.

This rustic cider's name derives from an English term for fruit thievery.

This savory seafood condiment is named after the finest cognacs.

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

To make the perfect matcha, start with the perfect whisk.

This summery parfait has mingled with British royals and literary elites.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The toxic pufferfish steals hearts, despite its ability to stop them.

These pungent fermented soybeans are coated in probiotic slime.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

This cocktail is a New York City summertime staple, albeit an illegal one.

This spiced jerky is a beloved snack in South Africa.

The ocean-scented brew pays homage to an old Scottish style.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This cotton candy-like garnish is made of dried, candied meat.

Only a few breweries still make smoky beer in this classic German style.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

A hearty Irish staple that can tell your fortune.