Foods PencilHB Wants to Try

The sweet Kiwi treat that represents a token reward.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

This dessert is roasted over a fire and looks like a tree.

From postwar dessert to sweet slice of Canadian identity.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

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

With this Dutch liqueur, you can now drink licorice.

No one eats pickled herring like the Dutch.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

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

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

This protected German fruit has its own representative queen.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

For those craving intensity beyond black licorice, how about tar?

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.