Foods Rachel Rummel Wants to Try

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

A flour made from orchid roots makes for a popular Turkish drink.

This cousin of root beer has a long history and a surprisingly minty taste.

Beneath its serpent-like skin lies pineapple-flavored flesh.

These rare traditional dumplings are as big as a plate.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

The key to this colorful holiday sandwich is extra-crispy pork skin.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

A sweet and sticky accident from Derbyshire, England.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

In this tangy treat, no part of the citrus is left behind.

Pulling apart this dish creates silk-like threads of melted sugar.

An obscure Italian amaro became the pride of Pittsburgh.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

This pollen-based candy comes from the marshes of southern Iraq.

Floridians baked this tangy treat before key lime took over the state's pie scene.