Foods Megan Roberts Wants to Try

Carnivorous pitcher plants make excellent pouches for sticky rice.

The spicy, sour mango sauce is beloved from India to Israel.

This hearty kelp has been feeding Chileans for at least 14,000 years.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

These exquisite dried persimmons are massaged for weeks.

Take a bite out of this apple to reveal its pink interior.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

A Finnish treat that's sweet, dark, and herbal.

These Dutch doughnuts are classic New Year's treats.

A desert dweller’s delight, this bread gets baked in sand.

In the Congo, the cassava plant is also treasured for its leaves.

Reach peak Americana with these deep-fried balls of Coca-Cola.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

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

Meet tequila's fruity, fragrant relative.

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

If you're expecting a fall-flavored latte, you're in for a surprise.

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

The Peruvian pepper tastes like spicy citrus.

A distinctive herb named after a First Lady.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

The ancient game of wine-flicking is as difficult as it is messy.