Foods lukefishfrench Wants to Try

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

The best place to find the “nectar of the gods” is Holy Island.

This traditional Georgian feast is characterized by lots of food, lots of wine, and lots of rules. 

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

Find this rare, savory mango on the periphery of Borneo markets with other odorous fruit.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

The Peruvian pepper tastes like spicy citrus.

The world's northernmost commercial brewery makes beer with water from a glacier.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

This tangy fruit flavors everything from ice cream to cocktails.

These beautiful wooden cups are traditionally carved from birch tree burls.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

Meet tequila's fruity, fragrant relative.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

Mexico's “mouse melon” is actually a tiny cucumber.

The world's most expensive cheese is made from Balkan donkey milk.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

The stinky cheese comes with onions and bathroom humor.