Foods bringitong Has Tried

These buns artfully resemble peaches and represent immortality.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

This Dutch-Indonesian cake contains up to 30 layers.

It takes only two hours for palm sap to become palm wine.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Follow your nose through Taipei for this crispy, warm street snack.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

The fruit so pungent it's banned from trains, hotels, and public places.

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

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

This butterscotch-flavored fruit has a way with desserts.

This cotton candy-like garnish is made of dried, candied meat.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Produced since 1847, these classic New England candies almost disappeared in 2018.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Two Chinese bakery specialties, combined into one.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Fresh fruit is the main feature of this sweet sandwich.

In ancient Rome, this fermented fish sauce sparked a booming industry.

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

These beloved Indonesian chips are actually flattened, fried seeds.