Foods Alexander J. Zawacki Wants to Try

A uniquely Texan take on Chartreuse.

A dwindling number of brewers still make this tapioca alcohol.

The fairest and rarest of them all.

This is one seriously polarizing pie.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

This dark, rare fruit lasts a very long time.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

This old American style is being resurrected by Indiana brewers.

Layers of flavored tea combine to create a drinkable rainbow.

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

In Portugal, a bowl of “camel’s drool” is a sweet treat.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

A sweet and sticky accident from Derbyshire, England.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

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

Coke spiked with aromatic spirits of ammonia was once used to treat everything from hangovers to indigestion.

In the American South, some believe it deters rain on one's wedding day.