Foods maddy92 Has Tried

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

The Peruvian pepper tastes like spicy citrus.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Catch these floating noodles before they flow by.

The pickled Baltic herring has an explosive reputation.

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

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

These inky cloves have aged like a fine wine.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

From postwar dessert to sweet slice of Canadian identity.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

The sweet is naturally a bubblegum shade of pink.

This cosmic-colored flavor is a Midwestern mystery.

This butterscotch-flavored fruit has a way with desserts.

Pennsylvania's pork loaf embodies Amish resourcefulness.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

No rodents were harmed in the making of this fried Canadian treat.

The real "Canadian bacon" comes rolled in cornmeal.

Spread this fat-poached meat on a crusty French loaf.

Curry powder gives this savory seasoning its golden hue.

This cotton candy-like garnish is made of dried, candied meat.