Foods Eoal Wants to Try

Though its home region has been split by war, love for this hearty pastry transcends borders.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

A traditional Cornish pie that—ARE THOSE FISH HEADS COMING OUT OF THE TOP?!

The little-known fruit tastes like peanut M&Ms.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

This dark, rare fruit lasts a very long time.

For Italian-Americans, Christmas Eve is all about the seafood.

A delicious fruit with a suggestively-shaped seed.

A unique take on Szechuan dumplings is now a Montreal specialty.

The Mexican fungal delicacy that makes corn taste like a mushroom.

It's darker, saltier, and healthier than white sugar.

The Andean root once fueled Inca warriors.

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Most sushi fans have never tried this rare rhizome.

It looks like an exploding planet and tastes like sugarcane.

Slice one open for some citrus caviar.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

A Finnish treat that's sweet, dark, and herbal.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

This French wedding cake is a caramel-wrapped tower of pastry balls.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.