Foods Marina Wang Has Tried

This sweet treat has been cool for more than 1,000 years.

From hulking plains creatures comes a delicate, nutty cheese.

The treasures are colorful fruits and nuts.

To make the perfect matcha, start with the perfect whisk.

The birthplace of coffee celebrates community with a sensory feast.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

The Andean root once fueled Inca warriors.

Peru's purple drink made from purple corn.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

Peru's strikingly beautiful mashed potato casserole.

This mushroom isn't a mushroom at all.

A century-old organism creates some of the world's best bread.

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

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

An ancient cooking method still produces delicious, beachside feasts.

A cake as dark as a city hiding from enemy bombers.

From postwar dessert to sweet slice of Canadian identity.

The real "Canadian bacon" comes rolled in cornmeal.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.