Foods bertshetler Wants to Try

Chile is home to very, very small coconuts.

Not all poutine comes with cheese curds and gravy.

These “saint's bones” taste like heaven.

The South American bean that looks like cotton candy and tastes like ice cream.

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

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

This haggis-meatloaf mashup is a Romanian Easter classic.

A sailor's stew that's come to define Liverpudlians.

Inside a hard, yellow shell lies a sweet, black spread.

This canned cheddar is made using a secret 70-year-old bacteria culture.

For Italian-Americans, Christmas Eve is all about the seafood.

Mongolia's "shoe sole cake" has the ritual significance of a Christmas tree or family shrine.

Mind your teeth when eating this juicy Chicago specialty.

Slice one open for some citrus caviar.

A delicious fruit with a suggestively-shaped seed.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

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

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

From postwar dessert to sweet slice of Canadian identity.

A crispy cookie from South Carolina, first introduced during the slave trade.

These entrails identified safe venues for Black musicians during the Jim Crow era.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.