Foods polemonium Has Tried

Slice one open for some citrus caviar.

Some fish can dance.

Deep-fried grasshoppers make a tangy, crispy taco filling.

Peru's purple drink made from purple corn.

Devoted fans pay thousands for bricks of this fermented tea.

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

Pressed from frozen grapes, this prized wine was a sweet accident.

A sundae with a surprising mix of flavors that reflect Filipino history.

Mornings in Amish country once called for pie-cake and coffee.

Funerals in the Lone Star State call for this comforting chocolate treat.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

These pungent fermented soybeans are coated in probiotic slime.

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

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

Battered and fried testicles make use of a cattle-country surplus.

Denmark's open-faced sandwiches are equal parts decadent and decorative.