Foods Donny Pato Wants to Try

Iran’s annual celebration of its signature flower makes this desert region fragrant.

This pollen-based candy comes from the marshes of southern Iraq.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.

A Filipino fruit that smells like gasoline and tastes like pears, jackfruit, and pineapple.

This creamy, bright pink fruit is known as the "Borneo avocado."

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

These cheese balls have fueled Central Asian nomads for centuries.

The cure and cause of a burning tongue.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

This gooey, starchy gel is Brunei's favorite flavor vehicle.

The savory, spiced flavor celebrates one of Singapore’s favorite dishes.

This gorgeous sugar art is making a comeback.

This curry celebrates Japan's maritime history.

This tofu alternative replaces soybeans with sesame and kudzu.

A town harvest festival with a giant miso soup bowl.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

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

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

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

This dark, rare fruit lasts a very long time.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Senegal's popular spring rolls tell a story of war, love, and colonialism.