Foods vveracarvalhocosta Wants to Try

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

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

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

A pharmaceutical company developed this beverage as drinkable IV solution.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

This pineapple soft serve has a cult following at Disney theme parks.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

Germans turn up for a rare, pointed cabbage.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

The most expensive melon in the world is a status symbol in Japan.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

This famous Italian honey is now produced only on an Australian island.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.