Foods Sam O'Brien Has Tried

The traditional Chinese medicine can also be deadly.

A cake as dark as a city hiding from enemy bombers.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

Colonial Americans would try anything to revive bad beer.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

The fruit so pungent it's banned from trains, hotels, and public places.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Osaka's most famous dish is an octopus-stuffed fried dough ball.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

In the Philippines, fertilized duck eggs are savory snacks.

South Korea's oldest alcoholic beverage is making a comeback.

These clear cakes house intricate scenes of fish, flowers, and more.

The Mexican fungal delicacy that makes corn taste like a mushroom.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

A sundae with a surprising mix of flavors that reflect Filipino history.

Dill pickles soaked in Kool-Aid? Oh, yeah!

Mornings in Amish country once called for pie-cake and coffee.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

These salted, pickled plums are an ancient Japanese hangover cure.

One of the world's least-loved liquors calls Chicago home.