Foods aestheticsnafu Has Tried

This German sundae masquerades as an Italian dinner.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

A pharmaceutical company developed this beverage as drinkable IV solution.

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

The gummies are taking over Utah.

Pressed from frozen grapes, this prized wine was a sweet accident.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

The Detroit favorite is one of the oldest sodas in the United States.

These detailed, dainty confections are made by hand with minimal tools.

This candy rarely ventures beyond Canada's borders.

A Victorian favorite is hanging on in Pennsylvania.

Sicilian nuns once hung these sugary "fruits" from tree branches.

Produced since 1847, these classic New England candies almost disappeared in 2018.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

The fiery fruit brandy of the Balkans.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Ethiopian honey wine is sweet, funky, and perfect with injera.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

This bright green cocktail doubles as dessert.

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

These inky cloves have aged like a fine wine.

Most people have never tasted the real thing.