Foods clearlymachine Wants to Try

The Andean root once fueled Inca warriors.

A vibrant, lesser-known hallucinogen of the Amazon.

A Canadian spirit made with Newfoundland's beloved berry.

In South Africa, women transform a tart fruit into a celebrated sour brew.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

The Rwandan condiment is so spicy, it's served with eyedroppers.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

Small Haitian distilleries are producing some of the purest rum in the world.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

This wheat-based coffee alternative has a cult following.

This heavenly custard was born from the leftovers of sherry winemaking.

The Netherlands' most famous treat now comes in a bottle.

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

It's nicknamed “yumberry” for a reason.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Meet Japan's first milk soda.