Foods dylanmmurphy Wants to Try

Cheddar cheese flavors a classic frozen treat in the Philippines.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

The cure and cause of a burning tongue.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

Batches of this Scottish flavor get a bagpipe escort into the parlor.

Even its creator says to stick to one scoop.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Italians make a bloody delicious chocolate pudding.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

The Sardinian cheese that wriggles with maggots.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

Snap judgments may spell trouble for what was once the king of California apricots.

The fairest and rarest of them all.

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

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

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

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.