Foods Alex Mayyasi Has Tried

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This dark, rare fruit lasts a very long time.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

From hulking plains creatures comes a delicate, nutty cheese.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

The fairest and rarest of them all.

A very non-vegan dish inspired this vegan chocolate.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

These adorable buns hide savory and sweet surprises.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

This sugar-soaked South Asian sweet isn’t your basic bread pudding.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

These pink cookies are destined to be dunked in champagne.

These epic Filipino feasts feature lavish spreads and forego utensils.