Foods hnp Has Tried

Curry powder gives this savory seasoning its golden hue.

This butterscotch-flavored fruit has a way with desserts.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This rare berry grows only in two Chilean towns.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

A rainbow of flavor that harks back to childhood.

This hearty kelp has been feeding Chileans for at least 14,000 years.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

It's a whirlpool, it's an emoji, it's a fishcake!

This pancake pays tribute to one of Japan's favorite fish.

These inky cloves have aged like a fine wine.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

This condiment proves that what the world considers delicious is (nearly) universal.

This tomato variety can stay fresh for six months after harvesting.

Whale excrement once flavored ice cream.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Come to vote, leave with a sausage.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

A key step in the Andean technique of freeze-drying potatoes is stomping on them.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.