Foods David Plotz Wants to Try

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Reach peak Americana with these deep-fried balls of Coca-Cola.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

The deceptive, sweet-and-savory snack of Taipei's night markets.

The little-known fruit tastes like peanut M&Ms.

The ultimate in nutty brews.

Slice one open for some citrus caviar.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Beer meets soda in this refreshing Estonian brew.

Greens and crispy corn bread combine in this North Carolina specialty.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

In the Andean highlands, clay makes bitter potatoes more palatable.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

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

The prosperous Southern California date industry produces delicious milkshakes.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Palm weevil larvae make succulent street snacks in the Amazon.

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

This sausage saved Jews' lives in Inquisition-era Portugal.

It's darker, saltier, and healthier than white sugar.

Brie's dark, older cousin can only be found in one region of France.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Catch these floating noodles before they flow by.