Foods Cactam Has Tried

In Southern New Mexico, chiles add a kick to everything, including vino.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

To make the perfect matcha, start with the perfect whisk.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

The melon has its own sculpture, festival, and order of knights.

Only a few breweries still make smoky beer in this classic German style.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

These muscular organs are a crispy, chewy Southern favorite.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Delve into the inner stalls of the city's market and find this prized delicacy.

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

Leftover coffee plus gelatin equals this vintage dessert.

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

It's a whirlpool, it's an emoji, it's a fishcake!

These salted, pickled plums are an ancient Japanese hangover cure.

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

A wartime rice scarcity made this versatile pancake a Japanese staple.

This nightmarish-looking fruit has serious healing potential.

Flip over these prickly treasures and find creamy, orange meat.

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

This cousin of root beer has a long history and a surprisingly minty taste.