Foods malashka Has Tried

What look like noodles are actually delicious baby eels.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

These pungent fermented soybeans are coated in probiotic slime.

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

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

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

A wartime rice scarcity made this versatile pancake a Japanese staple.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

These muscular organs are a crispy, chewy Southern favorite.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

The secret to Romania's hangover-busting soup is tripe.

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

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

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

These inky cloves have aged like a fine wine.

Most sushi fans have never tried this rare rhizome.

This "green caviar" is vegetarian friendly.

The sweet, tiny wild berries are only available for two months each year.

These salted, pickled plums are an ancient Japanese hangover cure.

This nightmarish-looking fruit has serious healing potential.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.