Foods Sam O'Brien Has Tried

The Carnival cake comes with a hidden baby Jesus inside.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

The Peruvian pepper tastes like spicy citrus.

A bloody good candy bar.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

This savory-sweet pairing is a classic school lunch.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

These holiday cakes link Christmas to the Norse god of lightning.

Peru's strikingly beautiful mashed potato casserole.

Peru's purple drink made from purple corn.

All is fare in the Korean War.

Quench your thirst with the refreshing taste of celery soda.

This slightly sweet dessert is a staple in some Black American Muslim communities.

These delicious strands of juice-coated nuts look like colorful candlesticks.

This pancake pays tribute to one of Japan's favorite fish.

Only a few breweries still make smoky beer in this classic German style.

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

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Spread this fat-poached meat on a crusty French loaf.

From postwar dessert to sweet slice of Canadian identity.

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

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

Tucked inside a flaky crust are layers of feta, spinach, and black, hairy legs.

A sacred alcoholic drink made from chewed and fermented yuca.