Foods Natasha Frost Has Tried

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The meat that literally puts a smile on Australians' faces.

South Korea's oldest alcoholic beverage is making a comeback.

These clear cakes house intricate scenes of fish, flowers, and more.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

A relic from the era of highly specialized cutlery.

They helped Victorian men drink tea while protecting their precious facial hair.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

This French wedding cake is a caramel-wrapped tower of pastry balls.

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

The birthplace of coffee celebrates community with a sensory feast.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Mornings in Amish country once called for pie-cake and coffee.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

A radish scramble gets lost in translation.

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

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

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

Come to vote, leave with a sausage.

It's fishy how close to an omelette this is.

No one eats pickled herring like the Dutch.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.