Seafood: Most seafood is allowed, but the TSA will seize the ice keeping it chilled; that鈥檚 still considered a liquid. If you鈥檙e fishing, have the outfitter ship your catch. Or, says David Lebovitz, former pastry chef at Chez Panisse and author of , 鈥淭ry canned seafood.鈥
Meat: The threat of disease makes meat too risky to let into the country. A rare exception: canned, precooked foie gras.
Cheese: Most cheese is fine, unless it鈥檚 raw milk, aqueous (think cottage cheese), or comes from a country where foot-and-mouth disease is present. Hard cheeses like Parmesan travel well and won鈥檛 spoil.
Spices: The majority, including cinnamon, saffron, and curry powders, are no problem. Just be sure they鈥檙e dried, clearly labeled, and accompanied by a receipt.
Produce: 鈥淭here isn鈥檛 much you can鈥檛 already get here,鈥 says Lebovitz. 鈥淭here鈥檚 no reason to bring in French Swiss chard.鈥 But some things are worth getting fresh and are always allowed in鈥攍ike white truffles from northern Italy and maitake (hen of the woods) mushrooms from Japan.
Beverages: You can check one liter duty-free. Anything more than that and you鈥檒l be charged a couple dollars tax. Insider tip: the absinthe ban was lifted in 2007鈥攁s long as it doesn鈥檛 contain thujone, a psychoactive compound.