Foods David Plotz Has Tried

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

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Would you like some coffee flavor with your milk?

This “brown cheese” tastes like caramel.

An ancient cooking method still produces delicious, beachside feasts.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Spread this fat-poached meat on a crusty French loaf.

This bird comes with a brew inside.

The oldest fruit native to North America is probably the least known.

This pancake pays tribute to one of Japan's favorite fish.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This spiced jerky is a beloved snack in South Africa.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

This once-ubiquitous fusion dish is fading into obscurity.

A crispy cookie from South Carolina, first introduced during the slave trade.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Memphis adds a little Italian flair to its Southern repertoire.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

Indiana's unofficial state pie was once a desperate measure.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

Chile is home to very, very small coconuts.

Once a treatment for heat stroke, the herbal gel now flavors desserts.