Foods Rachel Rummel Has Tried

Caribbean tree bark gives this drink its bittersweet flavor.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

The first American doughnut chain used spuds.

The once-forbidden stew now symbolizes Haitian independence.

The ocean-scented brew pays homage to an old Scottish style.

A wartime rice scarcity made this versatile pancake a Japanese staple.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

This spiced jerky is a beloved snack in South Africa.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

A double-ended British pastry that's both main course and dessert.

This fizzy, tropical drink has ancient roots in Mexico.

This once-ubiquitous fusion dish is fading into obscurity.

The Mexican fungal delicacy that makes corn taste like a mushroom.

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

These tightly coiled ferns also serve as a Māori symbol for unity.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

From postwar dessert to sweet slice of Canadian identity.

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

These inky cloves have aged like a fine wine.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

This pancake pays tribute to one of Japan's favorite fish.