Foods Rachel Rummel Has Tried

The sweet and creamy “eggfruit” makes a great nog.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

The South American bean that looks like cotton candy and tastes like ice cream.

The gummies are taking over Utah.

One of America's earliest candies is still available to buy.

Mexico's “mouse melon” is actually a tiny cucumber.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

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

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

Only in Albany do people dip in raspberry sauce.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Peru's strikingly beautiful mashed potato casserole.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

This butterscotch-flavored fruit has a way with desserts.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.