Foods Himanshu Wants to Try

The key to this coffee is fresh milk—preferably straight from the cow.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

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

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

The fairest and rarest of them all.

A sweet regional alternative to the maple kind.

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

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

Soda mixed with milk creates this frosty, creamy drink.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

A brotherhood is behind this 15,000-egg tradition.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

From hulking plains creatures comes a delicate, nutty cheese.

To make the perfect matcha, start with the perfect whisk.

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

This sugar-soaked South Asian sweet isn’t your basic bread pudding.

The original cheeseburger, hold the beef patty.

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

It's three meals in one!

Would you like some coffee flavor with your milk?

This steamy concoction features a salty, melted surprise at the bottom of the mug: white cheese.

It's the fat-fueled energy drink of the Tibetan Plateau.

To celebrate the Holi festival, many Indians raise a glass of cannabis-infused milk.

These beloved New Zealand cookies have a mysterious past.