Foods kosixx Has Tried

Devoted fans pay thousands for bricks of this fermented tea.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

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

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

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

This curry celebrates Japan's maritime history.

This pancake pays tribute to one of Japan's favorite fish.

The first thing eaten off the Ark.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

This beef patty oozes cheese from within.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Hungary's favorite chocolate bar is filled with cheese curd.

These woolly pigs produce the “Kobe beef of pork.”

A seasonal Hungarian spritzer has a language all its own.

A wine so luxuriously sweet, it's consumed by the spoonful.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This cosmic-colored flavor is a Midwestern mystery.

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