Foods kosixx Has Tried

Pastrami fans will find the taste of this Canadian spice blend very familiar.

“And eggs are open in the twinkling of an eye.”

A key step in the Andean technique of freeze-drying potatoes is stomping on them.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

A wartime rice scarcity made this versatile pancake a Japanese staple.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

In Alabama, smoked meat gets dressed up in white.

One of the smallest cities in the world specializes in mistletoe brandy.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

This jelly is made with dandelions and tastes like honey.

These beautiful wooden cups are traditionally carved from birch tree burls.

The Peruvian pepper tastes like spicy citrus.

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

This coffee additive and killer of trees has a reputation as a medical marvel.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Scandinavians use blood to make dense, dark, savory flapjacks.

In Finland, you sizzle along with your meal.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

A Canadian spirit made with Newfoundland's beloved berry.

Beer meets soda in this refreshing Estonian brew.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

The thrifty Estonian grain mix makes creamy drinks and candy bars.