Foods efflerruthy Wants to Try

Nepal's autumn festival season means crispy, stir-fried intestines for dinner.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

These bread stamps create a dazzling array of geometric and floral patterns.

Pulling apart this dish creates silk-like threads of melted sugar.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

Fruit soaks in rum for up to a year to make this rich Caribbean Christmas cake.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

All is fare in the Korean War.

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

A dark soda with a dark history.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

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

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

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

This Native American sour corn mixture can come as a cool drink or warm porridge.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

Colonial Gatorade made from vinegar and molasses is back in style.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

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

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

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