Foods Prys Wants to Try

Breaded and fried, these testicles become tasty tenders.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

The Andean root once fueled Inca warriors.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

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

It's expensive, it's gelatinous, it's made from swiftlet spit.

The sweet and sour Cantonese meal restores new mothers after giving birth.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

The caffeinated wine is made by British monks and loved by Scottish criminals.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

In medieval Germany, drinkers followed a star to local lager.

The stinky cheese comes with onions and bathroom humor.

“And eggs are open in the twinkling of an eye.”

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This German sundae masquerades as an Italian dinner.

This mushroom tastes just like chicken.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

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

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

The ultimate in nutty brews.

Italians make a bloody delicious chocolate pudding.