Foods Auros Harman Has Tried

This velvety, vintage treat still has a fan base in Maryland.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Pressed from frozen grapes, this prized wine was a sweet accident.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

"Monk's Head" cheese requires a special shaver.

These beloved Indonesian chips are actually flattened, fried seeds.

This sweet treat has been cool for more than 1,000 years.

When life gives you burnt rice, make tea.

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

This pancake pays tribute to one of Japan's favorite fish.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

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

Ethiopian honey wine is sweet, funky, and perfect with injera.

These inky cloves have aged like a fine wine.