Foods mdstillman Has Tried

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The Carnival cake comes with a hidden baby Jesus inside.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

The Andean root once fueled Inca warriors.

South Korea's oldest alcoholic beverage is making a comeback.

It's a bird! It's a plane! It's a classic Midwestern treat!

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Deep-fried grasshoppers make a tangy, crispy taco filling.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

In Alabama, smoked meat gets dressed up in white.

Most people have never tasted the real thing.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

This “brown cheese” tastes like caramel.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

These pungent fermented soybeans are coated in probiotic slime.

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

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."