Foods Sam Has Tried

These seasonal brews gets made with an ephemeral ingredient.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

This jelly is made with dandelions and tastes like honey.

This mushroom isn't a mushroom at all.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This edible silver garnish has long added bling to South Asian cuisine.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

This Canadian favorite is relatively unknown elsewhere.

The Brazilian tree gets covered by its tart purple fruit.

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

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

A hearty Irish staple that can tell your fortune.

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

One of the world's least-loved liquors calls Chicago home.

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

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

The prosperous Southern California date industry produces delicious milkshakes.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

This candy rarely ventures beyond Canada's borders.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This drink hasn't been produced since the late nineties, but still has a cult following.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.