Foods icatsstaci Has Tried

This traditional Southern pairing captures sweet and salty in a single bottle.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

This spiced jerky is a beloved snack in South Africa.

This Cape Town sandwich is as extravagant as a certain literary character.

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

Produced since 1847, these classic New England candies almost disappeared in 2018.

The bitter herb served on Passover can be anything from horseradish to lettuce.

The town of Lambayeque, Peru, specializes in a seven-layered sweet named for Hollywood's towering ape.

This bird comes with a brew inside.

Californian BBQ involves red oak, sirloin, and special grills.

This Salvadoran soup gets its rich, buttery flavor from cow hooves.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

These bottles of Okinawan rice liquor come with a coiled pit viper.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

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

These old-school metal tea-glass holders are a fixture on Russian trains.

The briny “asparagus of the sea” grows along coasts around the world.

This once-ubiquitous fusion dish is fading into obscurity.

This cocktail is a New York City summertime staple, albeit an illegal one.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

These tightly coiled ferns also serve as a Māori symbol for unity.

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

Locals joke that you should be able to “float a horseshoe” on the thick brew.

In Southern New Mexico, chiles add a kick to everything, including vino.