Foods matthewhollett Wants to Try

Indian harvesters endure painful bites to make an intensely spicy paste.

A traditional Cornish pie that—ARE THOSE FISH HEADS COMING OUT OF THE TOP?!

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Finns treat this rich, baked cheese like bread.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

A flour made from orchid roots makes for a popular Turkish drink.

The animal's nose and upper lip make a savory, umami-rich soup.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Who said vineyards have to grow grapes?

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

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

This orange and black licorice flavor is kind of a big deal in Canada.

Not all poutine comes with cheese curds and gravy.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

This fruit can also count as dessert.

Its pulp tastes just like the creamy spread.

Inside a hard, yellow shell lies a sweet, black spread.

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

Impress Murcianos by correctly eating these fried lemon leaves.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Scandinavia has a long history of stretching flour supplies with tree bark.