Foods lavenderlover Wants to Try

A circle of South Dakota towns specializes in these fried meat cubes.

The slow-smoked sheep is a Western Kentucky specialty.

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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.

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

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

To make this pungent delicacy, Bangladeshis ferment a fish in a pot oiled with its innards.

Try this Indian seasonal treat after exploring Hyderabad's iconic mosque.

A crispy cookie from South Carolina, first introduced during the slave trade.

In Zanzibar, Swahili and Indian cuisine swirl together in a hearty, complex stew.

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

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

Where maple sap flows, all one needs to make taffy is snow.

This mushroom tastes just like chicken.