Foods Beverley Ann D'Cruz Has Tried

The real "Canadian bacon" comes rolled in cornmeal.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

A sundae with a surprising mix of flavors that reflect Filipino history.

During the Great Depression, Canadian women made “unemployed-person pudding.”

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

The traditional sweet currant cake has an incendiary reputation.

From postwar dessert to sweet slice of Canadian identity.

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

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Spread this fat-poached meat on a crusty French loaf.

The 17th-century dessert plants an isle of meringue in a sea of custard.

In Catalonia, the fortified wine has its own weekend ritual.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

This edible silver garnish has long added bling to South Asian cuisine.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

This nightmarish-looking fruit has serious healing potential.

You put the grater in the coconut...

No rodents were harmed in the making of this fried Canadian treat.

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