Foods Jon Opol Has Tried

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

Deep-fried grasshoppers make a tangy, crispy taco filling.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

“To die dreaming” tastes like an orange creamsicle.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Follow your nose through Taipei for this crispy, warm street snack.

The deceptive, sweet-and-savory snack of Taipei's night markets.

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

The sweet and creamy “eggfruit” makes a great nog.

It's not actually dark, but it is the world's sweetest.

In Zanzibar, Swahili and Indian cuisine swirl together in a hearty, complex stew.

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

In the Congo, the cassava plant is also treasured for its leaves.

On the streets of Cebu City, strangers share bubbling woks of pork brain gravy.

Deep-fried pork intestines make a crispy, salty snack on the streets of Cebu City.

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

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

These adorable buns hide savory and sweet surprises.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

These detailed, dainty confections are made by hand with minimal tools.