Foods Jon Opol Has Tried

In Catalonia, the fortified wine has its own weekend ritual.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

This is one expensive load of crap.

Beneath its serpent-like skin lies pineapple-flavored flesh.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

This Dutch-Indonesian cake contains up to 30 layers.

Ethiopian honey wine is sweet, funky, and perfect with injera.

The birthplace of coffee celebrates community with a sensory feast.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

The Filipino stew gets its signature bitterness from bile.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

The aphrodisiac subtly references the “fifth” kind of meat: bull genitals.

These epic Filipino feasts feature lavish spreads and forego utensils.

In the Philippines, fertilized duck eggs are savory snacks.

We can thank coconuts for this lesser-known tropical moonshine.

The fruit so pungent it's banned from trains, hotels, and public places.

A Filipino fruit that smells like gasoline and tastes like pears, jackfruit, and pineapple.

Cheddar cheese flavors a classic frozen treat in the Philippines.

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

This "green caviar" is vegetarian friendly.

A sundae with a surprising mix of flavors that reflect Filipino history.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.