Foods IgFan Has Tried

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

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

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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

This "Fluid of Beef" fed an army and makes a hearty tea.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

The 17th-century dessert plants an isle of meringue in a sea of custard.

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

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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

This butterscotch-flavored fruit has a way with desserts.

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

Flip over these prickly treasures and find creamy, orange meat.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.