Foods meltravelz Has Tried

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

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

This bird comes with a brew inside.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

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

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

The Andean root once fueled Inca warriors.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

In Tibet, blood sausage is the byproduct of bloodletting yaks for healing purposes.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Grab life by the Georgian wine horn.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

It's a whirlpool, it's an emoji, it's a fishcake!

Osaka's most famous dish is an octopus-stuffed fried dough ball.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

In the Philippines, fertilized duck eggs are savory snacks.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

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

This pancake pays tribute to one of Japan's favorite fish.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

A pharmaceutical company developed this beverage as drinkable IV solution.

A rare orchid ingredient makes this ice cream stretchy and chewy.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.