This magical Southeast Asian flower does some pretty amazing color-changing tricks in cocktails and teas. It turns hot water into shades of blue, or combined with lemon juice, a stunning magenta.
A surviving, signature concession from the now defunct Crystal Beach Amusement Park in Fort Erie, Ontario, loganberry drink is sweet, tart, and an intensely dark purple.
What Oreos are to milk, these French cookies are to Champagne. Residents of Reims have been dunking these millennial pink biscuits in bubbly for over 300 years.
Sometimes you want to add vinegar to things, but you don’t want to get ’em wet. With this miracle powder, there’s no conflict.
Hand-harvested in the Central Valley of Oaxaca, Mexico, this salt is made from fruit-fed worms that are toasted and salted along with some Pasilla Mixe chiles.
Dashimaki, a beloved Japanese rolled egg dish, also comes in a can! As seen on Gastro Obscura.
Utah's favorite non-alcoholic beer actually got its start as a German brew over a century ago. All natural, it tastes of refreshing green apple and spices and, unlike many other soft drinks, isn’t overwhelmingly sweet. As seen on Gastro Obscura.
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