Foods kosixx Has Tried

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

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

The Rwandan condiment is so spicy, it's served with eyedroppers.

The birthplace of coffee celebrates community with a sensory feast.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

For special occasions, Norwegians stack 18 rings of cake into a tower.

Norway's notorious fermented trout is a tangy Christmas tradition.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

This Canadian favorite is relatively unknown elsewhere.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

The Andean root once fueled Inca warriors.

Spain's salt-cured tuna is known as “the ham of the sea.”

“To die dreaming” tastes like an orange creamsicle.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

These inky cloves have aged like a fine wine.

It's darker, saltier, and healthier than white sugar.