Foods khsands Has Tried

The Haitian peanut butter first tastes creamy, then the peppers hit you.

This Okinawan specialty resembles a Japanese take on Taco Bell.

Infants and Genghis Khan enjoyed this fermented mare's milk.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

The fruit so pungent it's banned from trains, hotels, and public places.

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

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

Some fish can dance.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

These salted, pickled plums are an ancient Japanese hangover cure.

A radish scramble gets lost in translation.

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

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

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

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

These pungent fermented soybeans are coated in probiotic slime.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

Sri Lanka's crispy, bowl-shaped pancake comes with an egg at the bottom.

These inky cloves have aged like a fine wine.

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This nightmarish-looking fruit has serious healing potential.

Find this rare, savory mango on the periphery of Borneo markets with other odorous fruit.