Foods Atikin Wants to Try

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

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

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

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

This old-school Italian dish comes in a rich and savory wrapper.

Serbians prepare these cold, jellied pork cubes for even colder winters.

A double-ended British pastry that's both main course and dessert.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

The Mexican fungal delicacy that makes corn taste like a mushroom.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

This mushroom isn't a mushroom at all.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

The Colombian government declared war on this once-ubiquitous drink.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

It takes only two hours for palm sap to become palm wine.

This "green caviar" is vegetarian friendly.

All is fare in the Korean War.

This grasshopper snack is crispy like fried chicken.

In the Philippines, the worm is your oyster.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

It's not Jamaican Easter without canned, processed cheddar cheese.

This is one expensive load of crap.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.