Foods Ang Harv Wants to Try

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

Its pulp tastes just like the creamy spread.

This traditional drink is made with a little-known variety of cacao.

Fermenting tubers with spices, eggshells, and sugar creates a fizzy, wassail-flavored drink.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

A sweet and sticky accident from Derbyshire, England.

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

The aging process of this formaggio begins in a barrel of wine.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Peru's purple drink made from purple corn.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

This canned cheddar is made using a secret 70-year-old bacteria culture.

Bitter, sweet, and salty collide in this cool Taiwanese treat.