Foods atraveller Has Tried

Infants and Genghis Khan enjoyed this fermented mare's milk.

These cheese balls have fueled Central Asian nomads for centuries.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

These delicious strands of juice-coated nuts look like colorful candlesticks.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

A desert dweller’s delight, this bread gets baked in sand.

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

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

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

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

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

Peru's strikingly beautiful mashed potato casserole.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

Most people have never tasted the real thing.

These woolly pigs produce the “Kobe beef of pork.”

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

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

No primates were harmed in the making of this South African steak sauce.

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