Foods C Schwartz Has Tried

The prosperous Southern California date industry produces delicious milkshakes.

In Gilroy, California, garlic flavors everything, including desserts.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Most people have never tasted the real thing.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

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

This spiced, warming drink may have helped broker peace between warring tribes.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

The beautiful dessert evaporates in 20 minutes.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

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

Curry powder gives this savory seasoning its golden hue.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Even a local sports team pays homage to these white-crusted, savory spuds.

Real maraschinos were born more than a century ago in an Italian distillery.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This Canadian favorite is relatively unknown elsewhere.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.