Foods RakelOm Wants to Try

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

The perfect marriage of coffee and tea.

The adorable amphibian treats are South Australian icons.

A fruit so foul, shamans use it to scare evil spirits.

This nightmarish-looking fruit has serious healing potential.

Traditional sushi chefs produce optimal condiments with this ancient tool.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This sweet, slender eggplant grows only in a Greek valley.

This towering treat is a slice of New Orleans immigrant history.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

Making a pound of this pretty pasta can take an entire day.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

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

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

One small Portuguese town celebrates a saint with phallic cakes.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

A wine so luxuriously sweet, it's consumed by the spoonful.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

This regional Russian delicacy once called itself Parisian.