Foods atozenith Wants to Try

This Saharan sand-baked fare is nicknamed “Berber pizza.”

This fruit can also count as dessert.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

This savory Southern staple is disappearing.

A unique take on Szechuan dumplings is now a Montreal specialty.

The perfect marriage of coffee and tea.

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

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

A match made in heaven (and also Kentucky).

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

The true Mongolian barbecue.

This beef patty oozes cheese from within.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

A cake so gooey, it requires a spoon.

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

A sweet, warm cocktail to chase away the chill of Andean nights.

The decadent pastry almost outshines the Slovenian lake it's named for.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.