Foods PQPP3 Has Tried

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

These inky cloves have aged like a fine wine.

The stinky, simple classic is still served at select Wisconsin taverns.

Battered and fried testicles make use of a cattle-country surplus.

A crossbred table grape variety that tastes an awful lot like spun sugar.

These muscular organs are a crispy, chewy Southern favorite.

The washed and dried root of the licorice plant was once a popular natural “candy.”

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

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

To make the perfect matcha, start with the perfect whisk.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

One small Portuguese town celebrates a saint with phallic cakes.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

This long-extinct pungent delight has made a comeback in Wisconsin.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Teething babies and royalty were fans of this British city's signature sherry.