Foods callievrhodes Wants to Try

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

This Cape Town sandwich is as extravagant as a certain literary character.

It's three meals in one!

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

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

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

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

These pull-apart rolls were once baked with lottery tickets in the center.

These detailed, dainty confections are made by hand with minimal tools.