Foods kosixx Has Tried

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

This savory seafood condiment is named after the finest cognacs.

A Depression-era patty filler paved the way for an Oklahoma favorite.

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

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

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

These “drowning” pickled sausages may be named for their appearance or their inventor's untimely demise.

In Czechia, a foamy beer is a sweet and creamy treat.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

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

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

"Monk's Head" cheese requires a special shaver.

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

These beloved Indonesian chips are actually flattened, fried seeds.

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

This dying practice requires total trust between horse and rider.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

This decadent cheese has frugal roots.

These adorable buns hide savory and sweet surprises.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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