Foods ouroborosasunder Wants to Try

The Irish bread comes with raisins and omens.

After being banned for a decade and a half, this Roman classic is back on the table.

A decadent dessert whose Italian name translates to “nipples of Venus.”

Murcians celebrate the end of Lenten fasting by burning a giant papier-mâché sardine.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Impress Murcianos by correctly eating these fried lemon leaves.

Chocolate-covered cheese curds make sweet Estonian energy bars.

These French candies originally came in seashells.

Hungary's favorite chocolate bar is filled with cheese curd.

Greens and crispy corn bread combine in this North Carolina specialty.

This old American style is being resurrected by Indiana brewers.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

This Chicago specialty stacks three cakes into one monster dessert.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

A treat so smooth, its name means “I forgot I swallowed.”

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

Two Chinese bakery specialties, combined into one.