Foods Natasha Frost Has Tried

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

A dark soda with a dark history.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

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

From postwar dessert to sweet slice of Canadian identity.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Slice one open for some citrus caviar.

This herb gives cocktails another kind of buzz.

A cake as dark as a city hiding from enemy bombers.

Baking this dual-layered bread is a difficult art.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This Dutch-Indonesian cake contains up to 30 layers.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Most people have never tasted the real thing.

This mushroom tastes just like chicken.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

The anus-shaped fruit tastes like cinnamon applesauce.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

These extra-cheesy potatoes resemble decadent fondue.

Deep-fried grasshoppers make a tangy, crispy taco filling.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.