Foods Scott Klinger Has Tried

Grilled or braised, these brains make a tasty taco.

Take a bite out of this apple to reveal its pink interior.

Cow eyes make a juicy and gelatinous taco filling.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

These adorable buns hide savory and sweet surprises.

A decadent dessert whose Italian name translates to “nipples of Venus.”

This curry celebrates Japan's maritime history.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Most sushi fans have never tried this rare rhizome.

Though its home region has been split by war, love for this hearty pastry transcends borders.

Real maraschinos were born more than a century ago in an Italian distillery.

To make the perfect matcha, start with the perfect whisk.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.