Foods DanGer Wants to Try

This slightly sweet dessert is a staple in some Black American Muslim communities.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

It takes only two hours for palm sap to become palm wine.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

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

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

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

A circle of South Dakota towns specializes in these fried meat cubes.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

The Sardinian cheese that wriggles with maggots.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

It looks like an exploding planet and tastes like sugarcane.

These severed octopus tentacles wriggle on your plate.

Indian harvesters endure painful bites to make an intensely spicy paste.

South Korea's oldest alcoholic beverage is making a comeback.

Beneath its serpent-like skin lies pineapple-flavored flesh.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

The pickled Baltic herring has an explosive reputation.

This mushroom tastes just like chicken.

Its pulp tastes just like the creamy spread.

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

What look like noodles are actually delicious baby eels.