Foods jooniur Has Tried

The portable breakfast food might've originated with British soldiers returning from India.

Sheffield’s secret sauce has a cult following.

No one eats pickled herring like the Dutch.

A century-old organism creates some of the world's best bread.

The original energy bar.

This "Fluid of Beef" fed an army and makes a hearty tea.

It's the fat-fueled energy drink of the Tibetan Plateau.

It's expensive, it's gelatinous, it's made from swiftlet spit.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The traditional sweet currant cake has an incendiary reputation.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

The briny “asparagus of the sea” grows along coasts around the world.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This sweet Scottish pudding gets boiled in a bag for special occasions.

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

A hearty Irish staple that can tell your fortune.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

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

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

At this annual event, the bitter sweet enhances everything from sausages to pies to clothing.

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

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

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