Foods Cecily Wong Has Tried

Pink or green syrup turns a historic German ale into a tart, sweet delight.

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

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

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

South Koreans turned this simple grain into a nutty energy drink.

The gummies are taking over Utah.

This alcoholic drink has medicinal properties (and sometimes contains turtle penis).

The dying art of flattening dough by seesawing on it.

The 17th-century dessert plants an isle of meringue in a sea of custard.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

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

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Only two silent monks know all 130 plants that go into this herbal liqueur.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

These gigantic clay pots are the secret to Georgia's unusual wine.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

This traditional Georgian feast is characterized by lots of food, lots of wine, and lots of rules. 

The signature dish of “the Crazy Woman” and the city of Granada.

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

These pink cookies are destined to be dunked in champagne.