Foods Kris McCracken Wants to Try

Senegal's popular spring rolls tell a story of war, love, and colonialism.

This sweet, caramelized dessert comes from curdled milk.

The dying art of flattening dough by seesawing on it.

Beneath its serpent-like skin lies pineapple-flavored flesh.

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

The cure and cause of a burning tongue.

This sweet treat has been cool for more than 1,000 years.

This savory seafood condiment is named after the finest cognacs.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This rare Vietnamese omelet incorporates a seasonal sandworm.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

This hallucinogenic honey can sell for over $60 a pound on the black market.

Infants and Genghis Khan enjoyed this fermented mare's milk.

These condensed-milk sweets come from a picturesque hill town.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

This ruby, tannic style is little-known outside its native Bulgaria.

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

The rich, potato-filled dish nourished Catholics on meatless Fridays.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

This Jersey-born frosty drink is now a Rhode Island favorite.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.