Foods notehat Wants to Try

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Curry powder gives this savory seasoning its golden hue.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

This heavenly custard was born from the leftovers of sherry winemaking.

In an unassuming shop in Jaipur, a family has been serving highly addictive chai for decades.

This Lithuanian brew adds green peas to the malt.

To make this hot sauce, first remove the poison.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

The decadent, overloaded Russian pie once contained sturgeon spinal cord.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

These pungent fermented soybeans are coated in probiotic slime.

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

The award-winning Finnish creation was inspired by a diss from Italy's former prime minister.

Colonial Gatorade made from vinegar and molasses is back in style.

Sheffield’s secret sauce has a cult following.

You eat the shell, too.

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

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

The fiery fruit brandy of the Balkans.

In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

A cake so gooey, it requires a spoon.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Before Lent, residents of Trás-os-Montes indulge in a pairing of stuffed pork stomach and bean pods.