Foods J Stardust Wants to Try

Mexican and American Indians have a long history with this powerful cactus.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

One vine unlocks the powers of a psychedelic shrub.

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

This dying practice requires total trust between horse and rider.

See Taiwan's dying art of fishing with fire.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

A town harvest festival with a giant miso soup bowl.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

In Tibetan temples, yak butter burns day and night.

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

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

This creamy, bright pink fruit is known as the "Borneo avocado."

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

Its pulp tastes just like the creamy spread.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

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

The first American doughnut chain used spuds.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.