Foods Kate Donovan Has Tried

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

Once a treatment for heat stroke, the herbal gel now flavors desserts.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

Just so we’re clear, there is actually milk in this old English punch.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

This pancake pays tribute to one of Japan's favorite fish.

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

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

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

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

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

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

This “brown cheese” tastes like caramel.

A flour made from orchid roots makes for a popular Turkish drink.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

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

South Koreans turned this simple grain into a nutty energy drink.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

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

Leftover coffee plus gelatin equals this vintage dessert.

The Carnival cake comes with a hidden baby Jesus inside.

This cousin of root beer has a long history and a surprisingly minty taste.

The oldest fruit native to North America is probably the least known.