Foods Pat Has Tried

Drinkers downed this serious cocktail while hurling heavy rings at posts in the 18th century.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Where maple sap flows, all one needs to make taffy is snow.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

The biggest edible mushroom in the world is also delicious.

This cousin of root beer has a long history and a surprisingly minty taste.

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

It's a whirlpool, it's an emoji, it's a fishcake!

This is what happens when soldiers pick a new name for meat on bread.

To make this pungent delicacy, Bangladeshis ferment a fish in a pot oiled with its innards.

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

This spiced jerky is a beloved snack in South Africa.

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

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

These muscular organs are a crispy, chewy Southern favorite.

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

In the Congo, the cassava plant is also treasured for its leaves.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

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

The world's least practical and most delicious edible straw.

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