Foods cptnxanarchy Wants to Try

This Christmas bread is formed in the shape of the baby Jesus.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

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

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

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

"As a vanquisher of men its equal has never been found."

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

The fairest and rarest of them all.

This signature pepper has been a hot commodity since the Maya era.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

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.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.