Places Added by Rachel Rummel

The competition that shrinks shrimp cocktail to the size of your pinky and fits bento into a matchbox.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

In Ibi, “the Floured Ones” use food, face paint, and firecrackers to stage a commemorative coup.

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

The Andean root once fueled Inca warriors.

Why throw old cakes away when you can launch them by hand, slingshot, or cannon?

One vine unlocks the powers of a psychedelic shrub.

In the Philippines, fertilized duck eggs are savory snacks.

These delicious strands of juice-coated nuts look like colorful candlesticks.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

This French wedding cake is a caramel-wrapped tower of pastry balls.

It looks like an exploding planet and tastes like sugarcane.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

It's not Bajan Independence Day without banana leaf–wrapped corn cakes.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Pulling gobs of this handmade taffy yields strong arms and a sweet reward.

The Carnival cake comes with a hidden baby Jesus inside.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

Next-level egg rolls are wrapped in an entire chicken wing.

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

Everyone says this vintage chewing gum tastes like soap, including the company.