Foods osniken Wants to Try

One of the earliest fire-starting “technologies.”

This ancient, spreadable cheese is disappearing from Scottish cuisine.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

In the Philippines, fertilized duck eggs are savory snacks.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Cairo airport officials have seized hundreds of pounds of this smuggle-worthy delicacy.

This raw meat meze from Lebanon is as fresh as it gets.

In this tangy treat, no part of the citrus is left behind.

This Lithuanian brew adds green peas to the malt.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

Ground nuts provide the base for this warm, caffeine-free drink.

This pollen-based candy comes from the marshes of southern Iraq.

This old American style is being resurrected by Indiana brewers.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

This rare Vietnamese omelet incorporates a seasonal sandworm.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

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.

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

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.