Foods mojavenc Has Tried

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

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Brewers freeze their beer to make this high-octane, sweet style.

Murcians celebrate the end of Lenten fasting by burning a giant papier-mâché sardine.

Only a few breweries still make smoky beer in this classic German style.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

This once-common spice is now almost completely unknown outside India.

This savory seafood condiment is named after the finest cognacs.

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

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The holiday tradition of hiding an ornamental veggie.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

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

These Bavarian cookies are also intricate works of art.

Deer antlers were once essential to light and fluffy baking.

Finish all your Latvian peas for good luck in the New Year.

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.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

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

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.