Foods Mitch Lang Has Tried

This towering treat is a slice of New Orleans immigrant history.

In an unassuming shop in Jaipur, a family has been serving highly addictive chai for decades.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Slice one open for some citrus caviar.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This dark, rare fruit lasts a very long time.

Most people have never tasted the real thing.

This condiment proves that what the world considers delicious is (nearly) universal.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

This bird comes with a brew inside.

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

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

Peru's purple drink made from purple corn.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Spread this fat-poached meat on a crusty French loaf.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This savory seafood condiment is named after the finest cognacs.

The city loves hot sausage slathered with cold cream cheese.

This Canadian favorite is relatively unknown elsewhere.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.