Foods Atikin Has Tried

Deep-fried grasshoppers make a tangy, crispy taco filling.

Most people have never tasted the real thing.

The 17th-century dessert plants an isle of meringue in a sea of custard.

These French candies originally came in seashells.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

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

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

Devour this rare variety without fear of post-pineapple mouth irritation.

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

Locals joke that you should be able to “float a horseshoe” on the thick brew.

From postwar dessert to sweet slice of Canadian identity.

Ancient Celtic settlers brought this honey-based drink to Brittany.

The fiery fruit brandy of the Balkans.

No rodents were harmed in the making of this fried Canadian treat.

Spread this fat-poached meat on a crusty French loaf.

This cotton candy-like garnish is made of dried, candied meat.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

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

These muscular organs are a crispy, chewy Southern favorite.