Foods mnml Has Tried

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

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

The once-forbidden stew now symbolizes Haitian independence.

Devoted fans pay thousands for bricks of this fermented tea.

Follow your nose through Taipei for this crispy, warm street snack.

A radish scramble gets lost in translation.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

One vine unlocks the powers of a psychedelic shrub.

The Andean root once fueled Inca warriors.

The world's least practical and most delicious edible straw.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The Mexican fungal delicacy that makes corn taste like a mushroom.

You eat the shell, too.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

A bar sharing a basement with a pickle place led to an unusual drink.

This is what happens when soldiers pick a new name for meat on bread.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The sweet, tiny wild berries are only available for two months each year.

This classic San Franciscan ice cream sandwich is it, isn't it?

This drink hasn't been produced since the late nineties, but still has a cult following.