Foods Dietmar Cerjak Has Tried

From hulking plains creatures comes a delicate, nutty cheese.

Artichokes form the backbone of this vegetal liqueur.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

In Tibetan temples, yak butter burns day and night.

Sicilian nuns once hung these sugary "fruits" from tree branches.

“And eggs are open in the twinkling of an eye.”

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

This tasty Czech pastry is now a Texan tradition.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

Flip over these prickly treasures and find creamy, orange meat.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This sweet, caramelized dessert comes from curdled milk.

This is one expensive load of crap.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

It's the fat-fueled energy drink of the Tibetan Plateau.

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

A treat so smooth, its name means “I forgot I swallowed.”

The toxic pufferfish steals hearts, despite its ability to stop them.

Follow your nose through Taipei for this crispy, warm street snack.

A delicious fruit with a suggestively-shaped seed.

England's annual event features relays, trebuchets, and Russian egg roulette.