Foods notehat Wants to Try

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

Fiji's signature coconut condiment makes creamy, spicy ceviche.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

This "green caviar" is vegetarian friendly.

A sweet and simple pudding traditionally made in a joyous, spring ritual.

Even a local sports team pays homage to these white-crusted, savory spuds.

Come to vote, leave with a sausage.

The Brazilian tree gets covered by its tart purple fruit.

Anyone for a shot of “Black Death”?

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

The Irish bread comes with raisins and omens.

Chengdu's loudest street snack is much less dangerous than its name suggests.

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

This sweet and salty Indian drink keeps an endangered soda bottle in business.

The gummies are taking over Utah.

Costa Rica's iconic ice cream tub contains indescribably addictive cookies.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.