Foods aember Wants to Try

This pretty pink drink is a Cincinnati specialty.

Legend has it that a monk hid meat in these dumplings to fool God.

This violet-hued liquor is Brazil's oldest spirit.

Tarragon provides the herbal kick to this neon-green Georgian soda.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

This Okinawan specialty resembles a Japanese take on Taco Bell.

This once-ubiquitous fusion dish is fading into obscurity.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

The melon has its own sculpture, festival, and order of knights.

This varietal of rice is so good that it's compared to ice cream.

This New Year's luck-bringer has a controversial contemporary taste.

Called the turducken of desserts, this multilayered cake hides two pies inside.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

A match made in heaven (and also Kentucky).

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

A dwindling number of brewers still make this tapioca alcohol.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

This pink cake celebrates a long-ago football victory.