Foods hfienberg Wants to Try

These rare traditional dumplings are as big as a plate.

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

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

A radish scramble gets lost in translation.

Why not fry a year-old leaf?

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

This Chaoshan specialty makes it hard to resist playing with your food.

Every mug of Nepalese millet beer is basically bottomless.

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

South Korea's grapefruit-flavored ice cream bar promises to help your hangover.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

The true Mongolian barbecue.

Proof that dumplings and chicken wings are not mutually exclusive categories.

Two Chinese bakery specialties, combined into one.

For a juicier burger, steam it like a vegetable.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This cure-all-turned-soda once outsold Coca-Cola.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

This herb gives cocktails another kind of buzz.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

The Midwestern mock-poultry classic is fading away.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

The South Side favorite is a cross between a meat-lover's sub and a gyro.