Foods kosixx Has Tried

Real maraschinos were born more than a century ago in an Italian distillery.

To make the perfect matcha, start with the perfect whisk.

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

An unusual combination of marshmallows and spice make this screamingly good burger.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Only two silent monks know all 130 plants that go into this herbal liqueur.

This sweet, caramelized dessert comes from curdled milk.

Fiji's signature coconut condiment makes creamy, spicy ceviche.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

"As a vanquisher of men its equal has never been found."

The city loves hot sausage slathered with cold cream cheese.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

A rainbow of flavor that harks back to childhood.

Fresh fruit is the main feature of this sweet sandwich.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

A taste of home for Manitobans.

Colonial Gatorade made from vinegar and molasses is back in style.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Don’t be fooled by the name of this Bengali relish.

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

The ultimate in nutty brews.