Foods Nick Wants to Try

This sweet sandwich celebrates Georgia's favorite crop.

This pink cake celebrates a long-ago football victory.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

These pull-apart rolls were once baked with lottery tickets in the center.

A wine so luxuriously sweet, it's consumed by the spoonful.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

Fermenting raw durian is a better idea than you thought.

These beloved Indonesian chips are actually flattened, fried seeds.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

A fruit so foul, shamans use it to scare evil spirits.

It takes only two hours for palm sap to become palm wine.

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

This Dutch-Indonesian cake contains up to 30 layers.

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

This creamy, bright pink fruit is known as the "Borneo avocado."

Beneath its serpent-like skin lies pineapple-flavored flesh.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

Pulling apart this dish creates silk-like threads of melted sugar.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

The portable breakfast food might've originated with British soldiers returning from India.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Sardinia may be home to the oldest style of cheese.