Foods Kate Donovan Wants to Try

A uniquely Texan take on Chartreuse.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

The beautiful dessert evaporates in 20 minutes.

This adaption of French refugee bread is now a protected Irish specialty.

These saffron buns are eaten on Lucia Day in Sweden.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This mushroom isn't a mushroom at all.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

The original Cronut was named after a legendary acrobat's sneeze.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

This long-extinct pungent delight has made a comeback in Wisconsin.

This Chicago specialty stacks three cakes into one monster dessert.

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

French Canadians find “nun’s farts” addictively delicious.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

It takes patience and skill to harvest these delicious bivalves.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

The most expensive melon in the world is a status symbol in Japan.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

This tropical fruit once sparked a famous mutiny and now serves as a starch alternative in potato salad.

This sweet sandwich celebrates Georgia's favorite crop.