Foods Rescaper Has Tried

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

This traditional Georgian feast is characterized by lots of food, lots of wine, and lots of rules. 

Grab life by the Georgian wine horn.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

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

Essential to South Asian cuisine, the flavoring is illegal in some countries.

Russian Mardi Gras features blinis, fistfights, and burning effigies.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

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

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

The fiery fruit brandy of the Balkans.

The first American doughnut chain used spuds.

These old-school metal tea-glass holders are a fixture on Russian trains.

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

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

Artichokes form the backbone of this vegetal liqueur.

This tasty Czech pastry is now a Texan tradition.