Foods Dylan Young Has Tried

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

This towering treat is a slice of New Orleans immigrant history.

Recycling comes to dessert, with delicious outcomes.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

Battered and fried testicles make use of a cattle-country surplus.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

A crossbred table grape variety that tastes an awful lot like spun sugar.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

The Brazilian tree gets covered by its tart purple fruit.

A fruit so foul, shamans use it to scare evil spirits.

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

A buttery Southern specialty inspired by 19th-century seaside cookouts.

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

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

This tangy East Coast spread is becoming increasingly hard to find.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

It looks like an exploding planet and tastes like sugarcane.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.