Foods JamazingClayton Wants to Try

To earn a waffle from these vendors, you must first play a game of roulette.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

These “saint's bones” taste like heaven.

The original Cronut was named after a legendary acrobat's sneeze.

Spain's salt-cured tuna is known as “the ham of the sea.”

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

The washed and dried root of the licorice plant was once a popular natural “candy.”

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Folding and deep-frying pies is a beloved Neapolitan tradition.

A cake so gooey, it requires a spoon.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Japan's funky, fermented sushi takes years to prepare.

Bread so thin, you can read music through the dough.

No one eats pickled herring like the Dutch.

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

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

“And eggs are open in the twinkling of an eye.”

The traditional sweet currant cake has an incendiary reputation.

Sheffield’s secret sauce has a cult following.

In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

Making a pound of this pretty pasta can take an entire day.

A timeless practical joke, brought to you by the ancient Greeks.

The competing papal and Napoleonic seals on the cookware tell the story of the battle between an emperor and a pope.

This cookie is found only in Rome's Jewish quarter.