Foods roguetitan Wants to Try

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

Chile is home to very, very small coconuts.

This Cabernet Sauvignon is out of this world.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

This rare berry grows only in two Chilean towns.

A sweet regional alternative to the maple kind.

In Central America, custard grows on trees.

It's darker, saltier, and healthier than white sugar.

A ritual that showcases the beauty of the present moment.

The dying art of flattening dough by seesawing on it.

These epic Filipino feasts feature lavish spreads and forego utensils.

See Taiwan's dying art of fishing with fire.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Not even Harry Potter could resist this whimsical British dessert.

Drooling over this nutty spiced dessert is a heretical move.

The original energy bar.

These extra-cheesy potatoes resemble decadent fondue.

These French candies originally came in seashells.

Italians make a bloody delicious chocolate pudding.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

Grab life by the Georgian wine horn.