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Not just for decoration. Grant Achatz's green apple taffy helium balloons are entirely edible.

Numbers don't lie. Folks love savoring the flavor of the Walt Disney World Resort. Come taste for yourself!

Edible green apple taffy helium balloons in the making. #thischangeseverything

Tomato, Balloon of Mozzarella and Many Complimentary Flavors at Alinea in Chicago, Illinois. Chef Grant Achatz.

Alinea edible balloon dessert in Chicago. You're friggin kidding me!

Giant green olives. This starter from Jamie's Italian is paired with a black olive tapenade and crispy music bread.

Apple Pie With Roses

Do you want to eat a snowman … apple at Disney Parks?

Richard Blais' BBQ Pork Shoulder with Braised Greens and Coffee

Grant Achatz – Alinea, Chicago, USA CUCUMBER gelee, black salt

Baby Vegetables in the Garden. Fresh veggies and edible "soil" are served on a pillow platter at Wonderland.

Savor in the free-range chicken breast from Chops Grille. This ship favorite is filled with ricotta and sautéed leek.

Yep, that's food. Great food. Lessons In Creating Surprise From Pioneering Chef Grant Achatz | Co.Create | creativity + culture + commerce

Sabor Margarita | Margarita fans rave about the show-worthy drinks from Royal Caribbean's Sabor Modern Mexico.

Go ahead and eat dessert first. Treat yourself to chocolate covered strawberries, tiny tarts and a variety of cakes at the Windjammer.

Share Popcorn Fish and Chips with the entire table at #Qsine.

Sabor Modern Mexican | Get a taste of authentic, Mexican-inspired cuisine at this popular deluxe dining Royal Caribbean venue.

Kung Fu Panda Noodles | Dive into this bed of delectable flavors with exclusive dining options on Quantum of the Seas.

Homegrown craft beer is always on tap at Michael's Genuine Pub. Settle in with a cold brew at the first American gastropub at sea.

Café Promenade | Make a quick pit stop on the way to your shore excursion and grab an always-fresh treat from the Royal Promenade Café.

The Aviary No cocktail geek worth his house-made bitters would miss this spot. The brainchild of Craig Schoettler and Alinea's Grant Achatz, The Aviary is about interacting with the drink more than with the bartender: It's table service only, and an Old Fashioned is a huge egg of ice enclosing a mix of bitters, demerara syrup, and bourbon. It's the drinker's job to crack open the egg (with a tool provided by your server). #chicago