Foods Becca Byrne Has Tried

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

This raw meat meze from Lebanon is as fresh as it gets.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

All is fare in the Korean War.

A flour made from orchid roots makes for a popular Turkish drink.

These holiday cakes link Christmas to the Norse god of lightning.

This condiment proves that what the world considers delicious is (nearly) universal.

The bitter herb served on Passover can be anything from horseradish to lettuce.

It's a whirlpool, it's an emoji, it's a fishcake!

The world's least practical and most delicious edible straw.

A ritual that showcases the beauty of the present moment.

The Carnival cake comes with a hidden baby Jesus inside.

In the Philippines, fertilized duck eggs are savory snacks.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

These pungent fermented soybeans are coated in probiotic slime.

These inky cloves have aged like a fine wine.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

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

A melt-in-your-mouth mixture of raw beef, butter, and spices.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This bird comes with a brew inside.

This style of fried chicken is pressure-cooked while it fries.

A match made in heaven (and also Kentucky).