Foods Rachel Rummel Has Tried

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

The fragrant, intricately spiced street food is a medina specialty.

This Moroccan butter ferments underground for years and smells like blue cheese.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.

This Dutch-Indonesian cake contains up to 30 layers.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

Nepal's autumn festival season means crispy, stir-fried intestines for dinner.

To make the perfect matcha, start with the perfect whisk.

This traditional Southern pairing captures sweet and salty in a single bottle.

In Tibet, blood sausage is the byproduct of bloodletting yaks for healing purposes.

From hulking plains creatures comes a delicate, nutty cheese.

Devoted fans pay thousands for bricks of this fermented tea.

It's the fat-fueled energy drink of the Tibetan Plateau.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

“To die dreaming” tastes like an orange creamsicle.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

This beef patty oozes cheese from within.