Foods ReeceSellersMitchell Wants to Try

This sweet, silky Irish pudding has a secret ingredient: seaweed.

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

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Why not fry a year-old leaf?

The beautiful dessert evaporates in 20 minutes.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

This old American style is being resurrected by Indiana brewers.

This cosmic-colored flavor is a Midwestern mystery.

An obscure Italian amaro became the pride of Pittsburgh.

Italians make a bloody delicious chocolate pudding.

You put the charcoal in the coffee cup and drink it all up.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

You can enjoy this Sicilian spleen sandwich “single” or “married.”

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This star-shaped fruit has been beloved for centuries.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This French wedding cake is a caramel-wrapped tower of pastry balls.

The 17th-century dessert plants an isle of meringue in a sea of custard.