Foods Kris McCracken Has Tried

Tiết canh is a sour, cool, and gelatinous breakfast.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

Fresh fruit is the main feature of this sweet sandwich.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

Congealed and sliced, the ferric addition is known for its purported health benefits.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

This rustic cider's name derives from an English term for fruit thievery.

The world's least practical and most delicious edible straw.

It's fishy how close to an omelette this is.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

All is fare in the Korean War.

It takes only two hours for palm sap to become palm wine.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

The fruit so pungent it's banned from trains, hotels, and public places.

Leftover coffee plus gelatin equals this vintage dessert.

Some fish can dance.

A radish scramble gets lost in translation.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

This pancake pays tribute to one of Japan's favorite fish.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These inky cloves have aged like a fine wine.

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