Foods Stefan Kowasch Wants to Try

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

Royalty adored the Abbot of Priscos' porcine dessert.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

This traditional Southern pairing captures sweet and salty in a single bottle.

Two Chinese bakery specialties, combined into one.

Now largely forgotten, the pairing was once as popular as PB&J.

Not all poutine comes with cheese curds and gravy.

In northern Scandinavia, cups of coffee get enhanced with cheese.

This is one seriously polarizing pie.

A sailor's stew that's come to define Liverpudlians.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.