Foods piphiangle Has Tried

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

At some New Orleans weddings, bridesmaids predict their futures with these hidden charms.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

A century-old organism creates some of the world's best bread.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

It's so much more than just mayonnaise and ketchup.

This varietal of rice is so good that it's compared to ice cream.

This condiment proves that what the world considers delicious is (nearly) universal.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

In Alabama, smoked meat gets dressed up in white.

These inky cloves have aged like a fine wine.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

The Carnival cake comes with a hidden baby Jesus inside.

It's a bird! It's a plane! It's a classic Midwestern treat!

The gummies are taking over Utah.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Everything St. Louisans love about this local specialty is in the name.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

This cosmic-colored flavor is a Midwestern mystery.