Foods icatsstaci Has Tried

These inky cloves have aged like a fine wine.

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

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Grab life by the Georgian wine horn.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Colonial Gatorade made from vinegar and molasses is back in style.

A cake as dark as a city hiding from enemy bombers.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

This traditional Georgian feast is characterized by lots of food, lots of wine, and lots of rules. 

Only two silent monks know all 130 plants that go into this herbal liqueur.

South Korea's oldest alcoholic beverage is making a comeback.

These bread stamps create a dazzling array of geometric and floral patterns.

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

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

These gigantic clay pots are the secret to Georgia's unusual wine.

This varietal of rice is so good that it's compared to ice cream.

These pungent fermented soybeans are coated in probiotic slime.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

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

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

A fruit so foul, shamans use it to scare evil spirits.