Foods schultjh Wants to Try

This herb gives cocktails another kind of buzz.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

The treasures are colorful fruits and nuts.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

The German auto maker’s “part no. 199 398 500 A” is a pack of sausages.

After dining on this fish, your next course might be 36 hours of hallucinations.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

These pink cookies are destined to be dunked in champagne.

This two-ingredient Malabari dessert turns separated eggs into a striking delicacy.

Every year, one tiny Tennessee town celebrates this sugary Southern duo.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

What better way to celebrate Shrove Tuesday than to run with a pancake-laden skillet?

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

This nightmarish-looking fruit has serious healing potential.

A timeless practical joke, brought to you by the ancient Greeks.

The sweet is naturally a bubblegum shade of pink.

Indiana's unofficial state pie was once a desperate measure.