Foods Megan Roberts Has Tried

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

The Haitian peanut butter first tastes creamy, then the peppers hit you.

The sweet and creamy “eggfruit” makes a great nog.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

This canned cheddar is made using a secret 70-year-old bacteria culture.

Produced since 1847, these classic New England candies almost disappeared in 2018.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Alaska's wildflowers produce this vibrant jelly.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

The Rwandan condiment is so spicy, it's served with eyedroppers.

Devoted fans pay thousands for bricks of this fermented tea.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This savory seafood condiment is named after the finest cognacs.

Historians debate whether this dish actually originated with Italian sex workers.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

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

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

These pink cookies are destined to be dunked in champagne.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This pineapple soft serve has a cult following at Disney theme parks.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.