Foods designLV Has Tried

A crossbred table grape variety that tastes an awful lot like spun sugar.

Snap judgments may spell trouble for what was once the king of California apricots.

A century-old organism creates some of the world's best bread.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

This condiment proves that what the world considers delicious is (nearly) universal.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Most people have never tasted the real thing.

Early 20th-century chefs used beaver musk to give sweets a vanilla-raspberry flavor.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

This pepper's sweet taste and long, slow burn is found in a single town.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

One man's fish slime is another man's delicious, faux egg white.

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

Some fish can dance.

These severed octopus tentacles wriggle on your plate.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Touted as the original energy bar, the bison-based mixture kept for months.

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

All is fare in the Korean War.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

Cream, eggs, and pork drippings combine in the ultimate Serbian bread bowl.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.