Foods Guthbrand Wants to Try

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

Pretty please with a cherry (tomato) on top?

This sweet spud is neither made with tubers, nor of Irish origin.

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

This German sundae masquerades as an Italian dinner.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

Recently introduced to France, it's the color of pool water.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

Once upon a time, getting your carbonation fix required a visit to a monstrous machine.

Legend has it that a monk hid meat in these dumplings to fool God.

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

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

The Aussie street food meal of meat pie on a sea of peas.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

There's even a museum dedicated to this preserved meat.

Drinking algae has never been sexier.

A delicious fruit with a suggestively-shaped seed.

The key to this colorful holiday sandwich is extra-crispy pork skin.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

“To die dreaming” tastes like an orange creamsicle.

This British temperance tonic is now a Ramadan favorite.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.