Foods Sam O'Brien Has Tried

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

No slugs were harmed in the making of this five-cent sandwich.

A Depression-era patty filler paved the way for an Oklahoma favorite.

For a juicier burger, steam it like a vegetable.

Snap judgments may spell trouble for what was once the king of California apricots.

This traditional Southern pairing captures sweet and salty in a single bottle.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

The fairest and rarest of them all.

The seasonal treat that descends from the sky in swarms.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

A hearty Irish staple that can tell your fortune.

These epic Filipino feasts feature lavish spreads and forego utensils.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

These pink cookies are destined to be dunked in champagne.

From hulking plains creatures comes a delicate, nutty cheese.