Foods roguetitan Has Tried

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Fruit soaks in rum for up to a year to make this rich Caribbean Christmas cake.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

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

This dessert is roasted over a fire and looks like a tree.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

For special occasions, Norwegians stack 18 rings of cake into a tower.

They helped Victorian men drink tea while protecting their precious facial hair.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Most people have never tasted the real thing.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

Wealthy Victorians liked to flaunt their condiments.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The best place to find the “nectar of the gods” is Holy Island.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

This spiced, warming drink may have helped broker peace between warring tribes.

The sweet is naturally a bubblegum shade of pink.

The fiery fruit brandy of the Balkans.

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