Foods Joshua Carlon Has Tried

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

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

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

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

A pharmaceutical company developed this beverage as drinkable IV solution.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

This controversial meat is ingrained in ancient Nordic culture.

Anyone for a shot of “Black Death”?

Icelanders make a very, very good dog.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

The Andean root once fueled Inca warriors.

This beef patty oozes cheese from within.

This spiced, warming drink may have helped broker peace between warring tribes.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

The fiery fruit brandy of the Balkans.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

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

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

These pungent fermented soybeans are coated in probiotic slime.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.