Foods Lana Velkov Has Tried

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

These Dutch doughnuts are classic New Year's treats.

These adorable buns hide savory and sweet surprises.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

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

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

This spiced jerky is a beloved snack in South Africa.

A rare orchid ingredient makes this ice cream stretchy and chewy.

A flour made from orchid roots makes for a popular Turkish drink.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

South Koreans turned this simple grain into a nutty energy drink.

To make the perfect matcha, start with the perfect whisk.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Romania's all-occasion plummy spirit.

The Catalan green onion has its own festival.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

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

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