Foods breaingram Has Tried

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

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

The Ecuadorian cure for a hangover is beef tripe stew.

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

A sweet, warm cocktail to chase away the chill of Andean nights.

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

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

The sweet and creamy “eggfruit” makes a great nog.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

Leftover coffee plus gelatin equals this vintage dessert.

This curry-on-the-go hails from South Africa.

This towering treat is a slice of New Orleans immigrant history.

Ice cream made with fresh snow is a beloved Southern tradition.

Everything St. Louisans love about this local specialty is in the name.

This slightly sweet dessert is a staple in some Black American Muslim communities.

Recycling comes to dessert, with delicious outcomes.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

Just so we’re clear, there is actually milk in this old English punch.