Foods Sam O'Brien Has Tried

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

This signature pepper has been a hot commodity since the Maya era.

The dainty, cream-filled specialty is on the brink of extinction.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Cow eyes make a juicy and gelatinous taco filling.

Grilled or braised, these brains make a tasty taco.

This fizzy, tropical drink has ancient roots in Mexico.

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

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

A very non-vegan dish inspired this vegan chocolate.

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

The gummies are taking over Utah.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

The Irish bread comes with raisins and omens.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

This sugar-soaked South Asian sweet isn’t your basic bread pudding.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

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