Foods BryanKnight Wants to Try

Where the world's best pizzas face off.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

A greasy crossroads of history and culture.

These bread stamps create a dazzling array of geometric and floral patterns.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

Scandinavia has a long history of stretching flour supplies with tree bark.

The fragrant, intricately spiced street food is a medina specialty.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

These condensed-milk sweets come from a picturesque hill town.

Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae.

A dwindling number of brewers still make this tapioca alcohol.

A uniquely Texan take on Chartreuse.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

A Victorian favorite is hanging on in Pennsylvania.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

Don your party hat, sing, and chow down at these seasonal Swedish crayfish feasts.

A timeless practical joke, brought to you by the ancient Greeks.

This is what happens when soldiers pick a new name for meat on bread.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.