Foods BAV0 Wants to Try

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

Giant logs of offal become satisfying street sandwiches in the old city of Fes.

Chile is home to very, very small coconuts.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Eggnog gone wild, brought to you by the Canadian Military.

This dessert is roasted over a fire and looks like a tree.

This mushroom tastes just like chicken.

The once-forbidden stew now symbolizes Haitian independence.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

A cruel cooking method turns this tiny songbird into a rare delicacy.

The Netherlands' most famous treat now comes in a bottle.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

Making a pound of this pretty pasta can take an entire day.

Historians debate whether this dish actually originated with Italian sex workers.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

A decadent dessert whose Italian name translates to “nipples of Venus.”

Italians make a bloody delicious chocolate pudding.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

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

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