Foods a3kuiper Has Tried

The Mexican fungal delicacy that makes corn taste like a mushroom.

No one eats pickled herring like the Dutch.

A sandwich so decadent, it was once inappropriate for women to order one.

The stinky, simple classic is still served at select Wisconsin taverns.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This cotton candy-like garnish is made of dried, candied meat.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

These beloved Indonesian chips are actually flattened, fried seeds.

"Monk's Head" cheese requires a special shaver.

These salty potatoes were originally boiled in seawater.

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

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Pounded water beetles are this spicy condiment's main ingredient.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

This savory seafood condiment is named after the finest cognacs.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

The fruit so pungent it's banned from trains, hotels, and public places.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

This nightmarish-looking fruit has serious healing potential.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

It's nicknamed “yumberry” for a reason.