Foods jcommerford Has Tried

The Detroit favorite is one of the oldest sodas in the United States.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

The fragrant, intricately spiced street food is a medina specialty.

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

This once-common spice is now almost completely unknown outside India.

Devoted fans pay thousands for bricks of this fermented tea.

From hulking plains creatures comes a delicate, nutty cheese.

In Tibetan temples, yak butter burns day and night.

Real maraschinos were born more than a century ago in an Italian distillery.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

The decadent pastry almost outshines the Slovenian lake it's named for.

This sweet treat has been cool for more than 1,000 years.

This British temperance tonic is now a Ramadan favorite.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

Most sushi fans have never tried this rare rhizome.

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

This controversial meat is ingrained in ancient Nordic culture.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

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

This beef patty oozes cheese from within.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Two Chinese bakery specialties, combined into one.