Foods khsands Has Tried

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

Caribbean tree bark gives this drink its bittersweet flavor.

The spicy, sour mango sauce is beloved from India to Israel.

In the Congo, the cassava plant is also treasured for its leaves.

Most sushi fans have never tried this rare rhizome.

These seasonal brews gets made with an ephemeral ingredient.

These tightly coiled ferns also serve as a Māori symbol for unity.

Making this sausage of meat, tripe, and blood is its own festive occasion in Kenya.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

This fizzy, tropical drink has ancient roots in Mexico.

This butterscotch-flavored fruit has a way with desserts.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

These epic Filipino feasts feature lavish spreads and forego utensils.

Cow eyes make a juicy and gelatinous taco filling.

Touted as the original energy bar, the bison-based mixture kept for months.

This canned cheddar is made using a secret 70-year-old bacteria culture.

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

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

Two Chinese bakery specialties, combined into one.

This tasty Czech pastry is now a Texan tradition.

A crossbred table grape variety that tastes an awful lot like spun sugar.

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