Foods Rachel Rummel Has Tried

This candy rarely ventures beyond Canada's borders.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.

This fruit can also count as dessert.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Not even Harry Potter could resist this whimsical British dessert.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

Pennsylvania's pork loaf embodies Amish resourcefulness.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

Ethiopian honey wine is sweet, funky, and perfect with injera.

The pungent, wind-dried white fish is a traditional Icelandic food.

This British temperance tonic is now a Ramadan favorite.

A cake so gooey, it requires a spoon.

This controversial meat is ingrained in ancient Nordic culture.

Anyone for a shot of “Black Death”?

Spread this fat-poached meat on a crusty French loaf.

This cotton candy-like garnish is made of dried, candied meat.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Denmark's open-faced sandwiches are equal parts decadent and decorative.