Foods Scott Klinger Wants to Try

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

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

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

The adorable amphibian treats are South Australian icons.

Saison dell'Aragosta is made with tasty Maine lobster.

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

Ever wanted to slide down a slippery tarp while wearing watermelons?

These spud showdowns are highly-anticipated events at tuber-focused festivals in the United States.

If you're expecting a fall-flavored latte, you're in for a surprise.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

See Taiwan's dying art of fishing with fire.

Sicilian nuns once hung these sugary "fruits" from tree branches.

This Spanish city gears up for Lent with a massive meringue fight.

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

A jet-black, vanilla-flavored treat with hints of its marine origin.

A Victorian favorite is hanging on in Pennsylvania.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Vermont's version of soft serve celebrates their local dairy and maple industries.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Northern Mexico's lesser-known spirit gets a snake-based infusion.

This spicy street food has a reputation for making people cry.

This sweet treat has been cool for more than 1,000 years.