Foods IgFan Has Tried

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Leftover coffee plus gelatin equals this vintage dessert.

This drink hasn't been produced since the late nineties, but still has a cult following.

This raw meat meze from Lebanon is as fresh as it gets.

This spiced jerky is a beloved snack in South Africa.

A century-old organism creates some of the world's best bread.

It's so much more than just mayonnaise and ketchup.

An ancient cooking method still produces delicious, beachside feasts.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

The Carnival cake comes with a hidden baby Jesus inside.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

From postwar dessert to sweet slice of Canadian identity.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

It takes patience and skill to harvest these delicious bivalves.

Now largely forgotten, the pairing was once as popular as PB&J.

This candy rarely ventures beyond Canada's borders.

This Canadian favorite is relatively unknown elsewhere.

This "green caviar" is vegetarian friendly.

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

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares.