Foods Abbey Perreault Has Tried

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This slightly sweet dessert is a staple in some Black American Muslim communities.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

These holiday cakes link Christmas to the Norse god of lightning.

Quench your thirst with the refreshing taste of celery soda.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This cousin of root beer has a long history and a surprisingly minty taste.

The sweet, tiny wild berries are only available for two months each year.

Where maple sap flows, all one needs to make taffy is snow.

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

It's the fat-fueled energy drink of the Tibetan Plateau.

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

Follow your nose through Taipei for this crispy, warm street snack.

Locals joke that you should be able to “float a horseshoe” on the thick brew.