Foods Leonardo I Has Tried

These cheese balls have fueled Central Asian nomads for centuries.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

So sweet you forget to cry.

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

It's a bird! It's a plane! It's a classic Midwestern treat!

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

A bar sharing a basement with a pickle place led to an unusual drink.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

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

It's so much more than just mayonnaise and ketchup.

This condiment proves that what the world considers delicious is (nearly) universal.

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

An ancient cooking method still produces delicious, beachside feasts.

One of the world's least-loved liquors calls Chicago home.

These entrails identified safe venues for Black musicians during the Jim Crow era.

It's the fat-fueled energy drink of the Tibetan Plateau.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

This bright green cocktail doubles as dessert.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

Mornings in Amish country once called for pie-cake and coffee.