Foods PQPP3 Has Tried

Follow your nose through Taipei for this crispy, warm street snack.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This spiced, warming drink may have helped broker peace between warring tribes.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

These pungent fermented soybeans are coated in probiotic slime.

This triple-distilled cashew fruit liquor is a source of Goan pride.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

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

Most people have never tasted the real thing.

The 17th-century dessert plants an isle of meringue in a sea of custard.

You eat the shell, too.

Meat covered in gelatinous goo was once a classic American comfort food.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The Mexican fungal delicacy that makes corn taste like a mushroom.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

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

This is what happens when soldiers pick a new name for meat on bread.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

This "green caviar" is vegetarian friendly.

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

These holiday cakes link Christmas to the Norse god of lightning.