Places Added by Rachel Rummel

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

This Chicago specialty stacks three cakes into one monster dessert.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

These beloved New Zealand cookies have a mysterious past.

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

After dining on this fish, your next course might be 36 hours of hallucinations.

This fruit makes tattoos, antibiotics, and dessert.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

To become an honorary Newfie, eat bologna, kiss a frozen cod, swear an oath, and shoot rum.

Mornings in Amish country once called for pie-cake and coffee.

The Mesoamerican plant is used as a hallucinogen, medicine, and aphrodisiac.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

These salted, pickled plums are an ancient Japanese hangover cure.

To travel light, Mongolian warriors used animal carcasses as crockery.

The world's most expensive cheese is made from Balkan donkey milk.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

Fruit soaks in rum for up to a year to make this rich Caribbean Christmas cake.

Jamaica's spicy goat soup is also an aphrodisiac.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

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

It's fishy how close to an omelette this is.