Foods Aika Has Tried

A century-old organism creates some of the world's best bread.

All is fare in the Korean War.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

Flip over these prickly treasures and find creamy, orange meat.

The briny “asparagus of the sea” grows along coasts around the world.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

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

These extra-cheesy potatoes resemble decadent fondue.

This “brown cheese” tastes like caramel.

A Finnish treat that's sweet, dark, and herbal.

In Catalonia, the fortified wine has its own weekend ritual.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This butterscotch-flavored fruit has a way with desserts.

To make the perfect matcha, start with the perfect whisk.

Sheffield’s secret sauce has a cult following.

This Greek dish maintains an old fisherman's tradition of preserving one's catch in bottles of seawater.

This condiment proves that what the world considers delicious is (nearly) universal.

A relic from the era of highly specialized cutlery.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

In Yorkshire, the holidays usher in this salty-sweet combo.

Some Sicilians start their day with this decadent combination.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.