Foods kosixx Has Tried

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

China's favorite urinating “tea pet” is actually a thermometer.

In ancient Rome, this fermented fish sauce sparked a booming industry.

These salted, pickled plums are an ancient Japanese hangover cure.

A decadent dessert whose Italian name translates to “nipples of Venus.”

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

These “saint's bones” taste like heaven.

This is one expensive load of crap.

The original Cronut was named after a legendary acrobat's sneeze.

This heavenly custard was born from the leftovers of sherry winemaking.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

This tomato variety can stay fresh for six months after harvesting.

In Cuenca, chefs transform offal into succulent tapas.

The Kichwa begin every day with tea and dream interpretation.

In Catalonia, the fortified wine has its own weekend ritual.

These pink cookies are destined to be dunked in champagne.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

These pungent fermented soybeans are coated in probiotic slime.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Follow your nose through Taipei for this crispy, warm street snack.

A ritual that showcases the beauty of the present moment.

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

These detailed, dainty confections are made by hand with minimal tools.