Foods Jon Opol Has Tried

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

These clear cakes house intricate scenes of fish, flowers, and more.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

All is fare in the Korean War.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

This sweet, caramelized dessert comes from curdled milk.

A “pool of beans” makes a hearty breakfast in Johor, Malaysia.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

The higher you toss this fish salad, the luckier your year will be.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

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

Peru's purple drink made from purple corn.

A cake as dark as a city hiding from enemy bombers.

Snap judgments may spell trouble for what was once the king of California apricots.

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

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

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

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

Pressed from frozen grapes, this prized wine was a sweet accident.

During the Great Depression, Canadian women made “unemployed-person pudding.”

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

The ancestral soup of the Q’eqchi’ Maya packs heat and history.