Foods coyotecrafty Wants to Try

The Brazilian tree gets covered by its tart purple fruit.

Beer meets soda in this refreshing Estonian brew.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

This fruit either burns your throat or tastes like a tropical medley.

They grow in boxes and can cost more than $100.

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

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

Impress Murcianos by correctly eating these fried lemon leaves.

They helped Victorian men drink tea while protecting their precious facial hair.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

Savory meat jelly with a dollop of spicy mustard is a customary New Year's dish in Russia.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

What look like noodles are actually delicious baby eels.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

This “brown cheese” tastes like caramel.

The Belgian candy that sparked an epic vendor battle.

Most people have never tasted the real thing.

The stinky cheese comes with onions and bathroom humor.

This adaption of French refugee bread is now a protected Irish specialty.

In Cuenca, chefs transform offal into succulent tapas.

In Ibi, “the Floured Ones” use food, face paint, and firecrackers to stage a commemorative coup.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

Baking this dual-layered bread is a difficult art.

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