Serious Eats - seriouseats.com

also in the book, the billionaire's vinegar, which came out last year i think

The omelet in that picture isn't a good example of a classic french omelet: Overcooked on the outside, not folded right. Don't add water either... that's no good. Neither is milk for that matter. For a classic omelet, you need eggs, salt, pepper if you like (white if you don't want black specks), and butter. That's it. Nothing more, nothing less. The technique though is tricky... takes some practice and it helps to see someone do it right first.

In addition to some of the other things on the list, I can speak for the maggot cheese. Technically, casu marzu is from Sardinia, and I've never had it there, but the tradition exists elsewhere. I've eaten it in Molise, Italy, when I worked as a shepherd. Basically, you leave the cheese, preferably with cracks in it, so that a special type of fly can lay its eggs. The maggots hatch, and eat their way through the cheese, digesting it. The way I had it, the original cheese was a firm sheep's milk (pecorino)...once the worms bore through it, it becomes more liquid and intense in flavor. You eat it, maggots and all. And if you love stinky cheese, it's great. Those who grow up with it swear it's the best.