Foods Blake Olmstead Wants to Try

The dainty, cream-filled specialty is on the brink of extinction.

The first thing eaten off the Ark.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

This sweet sandwich celebrates Georgia's favorite crop.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

A now-archaic Scottish breakfast paved the way for this popular dessert.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

This candy rarely ventures beyond Canada's borders.

The essence of Canada's eastern coastline, distilled.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

The perfect marriage of coffee and tea.

With this Dutch liqueur, you can now drink licorice.

Pulling gobs of this handmade taffy yields strong arms and a sweet reward.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

Its pulp tastes just like the creamy spread.

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

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

Slice one open for some citrus caviar.