Foods Joshua Foer Wants to Try

In northern Scandinavia, cups of coffee get enhanced with cheese.

Once upon a time, getting your carbonation fix required a visit to a monstrous machine.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

This protected German fruit has its own representative queen.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This century-old New Orleans treat is still sold from a mule-drawn cart.

This famous Italian honey is now produced only on an Australian island.

Sardinia may be home to the oldest style of cheese.

This dark, rare fruit lasts a very long time.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

If you're expecting a fall-flavored latte, you're in for a surprise.

This pepper's sweet taste and long, slow burn is found in a single town.

This pollen-based candy comes from the marshes of southern Iraq.

A carb-lover's dream, this sandwich gets stuffed with flaky pie crust.

This sliceable sweet treat is actually dairy-free.

Layers of flavored tea combine to create a drinkable rainbow.