Foods notehat Has Tried

It's not what you think it is, unless you're from the Garden State.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

A delicious corn-based porridge that happens to smell like vomit.

Donkey milk was once so coveted that people used snails to make an artificial version.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

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

A treat so smooth, its name means “I forgot I swallowed.”

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

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

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

Some fish can dance.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

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

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

These inky cloves have aged like a fine wine.

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

Indian harvesters endure painful bites to make an intensely spicy paste.

Tiết canh is a sour, cool, and gelatinous breakfast.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Mexico's “mouse melon” is actually a tiny cucumber.

Beneath its serpent-like skin lies pineapple-flavored flesh.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

The fruit so pungent it's banned from trains, hotels, and public places.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.