Foods Rachel Rummel Has Tried

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Proof that dumplings and chicken wings are not mutually exclusive categories.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Mind your teeth when eating this juicy Chicago specialty.

This Chicago specialty stacks three cakes into one monster dessert.

This Ethiopian dish of raw, sometimes spiced, meat comes with a specialized cutting ritual.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

This spiced, warming drink may have helped broker peace between warring tribes.

The secret to Romania's hangover-busting soup is tripe.

Sicilian nuns once hung these sugary "fruits" from tree branches.

This sweet symbolic figurine is a Sicilian holiday tradition.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Italians make a bloody delicious chocolate pudding.

When half of Barbados’s national dish migrated across maritime borders, drama ensued.

This slightly sweet dessert is a staple in some Black American Muslim communities.

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

Teething babies and royalty were fans of this British city's signature sherry.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

A bloody good candy bar.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.