Foods PatrickZRH Wants to Try

Reach peak Americana with these deep-fried balls of Coca-Cola.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

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

A greasy crossroads of history and culture.

At the Big E, fairgoers can try guessing their candy's flavors through funnel cake fluff.

You eat the shell, too.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

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

A desert dweller’s delight, this bread gets baked in sand.

In this island town, stew gets cooked by volcano.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

A cake so gooey, it requires a spoon.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.