Foods Nobo Wants to Try

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

The caffeinated wine is made by British monks and loved by Scottish criminals.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

“Fiji asparagus” isn't asparagus at all.

An unusual combination of marshmallows and spice make this screamingly good burger.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

The biggest edible mushroom in the world is also delicious.

These bottles of Okinawan rice liquor come with a coiled pit viper.

The deceptive, sweet-and-savory snack of Taipei's night markets.

Drinking algae has never been sexier.

These Neapolitan Christmas sweets double as decorations.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

Don't call the crown jewel of New Jersey "Canadian bacon."

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.