Foods Rachel Rummel Has Tried

This dessert is roasted over a fire and looks like a tree.

Cheddar cheese flavors a classic frozen treat in the Philippines.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

South Koreans turned this simple grain into a nutty energy drink.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

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

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

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

South Korea's oldest alcoholic beverage is making a comeback.

You eat the shell, too.

The Andean root once fueled Inca warriors.

In the Philippines, fertilized duck eggs are savory snacks.

The prosperous Southern California date industry produces delicious milkshakes.

This mushroom tastes just like chicken.

The birthplace of coffee celebrates community with a sensory feast.

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

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

This bright green cocktail doubles as dessert.

The Carnival cake comes with a hidden baby Jesus inside.

This varietal of rice is so good that it's compared to ice cream.

Dill pickles soaked in Kool-Aid? Oh, yeah!

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

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