Foods hapichapi Wants to Try

“To die dreaming” tastes like an orange creamsicle.

In medieval Germany, drinkers followed a star to local lager.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

A rare orchid ingredient makes this ice cream stretchy and chewy.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

This mushroom tastes just like chicken.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

You can have your syrup and drink it, too.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

A rainbow of flavor that harks back to childhood.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

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

To earn a waffle from these vendors, you must first play a game of roulette.

Goggles are a good idea at this wine-slinging battle.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

The dainty, cream-filled specialty is on the brink of extinction.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

Every March, Central New York shelves are stocked with glass bottles of green dairy.