Foods fordhamtank Wants to Try

Benedictine monks in Oregon brew and serve this dark, heady beer.

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

“To die dreaming” tastes like an orange creamsicle.

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

Ground nuts provide the base for this warm, caffeine-free drink.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

This camel jerky is a lifeline for Somali nomads during times of drought.

North Carolina's “poor man’s pâté” is rich in flavor.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

In this tangy treat, no part of the citrus is left behind.

In Arkansas, this order will land you a plate of fried fish.

It's actually a crab dish from Alabama's Gulf Coast.

These entrails identified safe venues for Black musicians during the Jim Crow era.

The slow-smoked sheep is a Western Kentucky specialty.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This gooey, starchy gel is Brunei's favorite flavor vehicle.

A veal-based sausage that survived a royal beef ban.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

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

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