Foods kimikat Wants to Try

This zippy Newfoundland condiment inspires a deep, burning loyalty.

This cure-all-turned-soda once outsold Coca-Cola.

It takes only two hours for palm sap to become palm wine.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.

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

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

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

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

This curry-on-the-go hails from South Africa.

Mexican and American Indians have a long history with this powerful cactus.

These extra-cheesy potatoes resemble decadent fondue.

One vine unlocks the powers of a psychedelic shrub.

In Gilroy, California, garlic flavors everything, including desserts.

Not even Harry Potter could resist this whimsical British dessert.

Indiana's unofficial state pie was once a desperate measure.

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

This “brown cheese” tastes like caramel.

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

Memphis adds a little Italian flair to its Southern repertoire.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

These inky cloves have aged like a fine wine.

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