Foods rykinu Wants to Try

Make like Dostoyevsky and restore yourself with this Russian mineral.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

This Lithuanian brew adds green peas to the malt.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Now largely forgotten, the pairing was once as popular as PB&J.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

Called the turducken of desserts, this multilayered cake hides two pies inside.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Slice one open for some citrus caviar.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

In this tangy treat, no part of the citrus is left behind.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

The South American bean that looks like cotton candy and tastes like ice cream.

The aging process of this formaggio begins in a barrel of wine.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

This long-extinct pungent delight has made a comeback in Wisconsin.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.