Foods semken Wants to Try

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

For a juicier burger, steam it like a vegetable.

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

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

Smashing this chocolate cauldron is the best part of Geneva’s celebration of a historic battle win.

"As a vanquisher of men its equal has never been found."

Deep-fried grasshoppers make a tangy, crispy taco filling.

Even a local sports team pays homage to these white-crusted, savory spuds.

Icelanders make a very, very good dog.

This dark, rare fruit lasts a very long time.

This rare berry grows only in two Chilean towns.

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

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

In this island town, stew gets cooked by volcano.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

Where maple sap flows, all one needs to make taffy is snow.

An ancient cooking method still produces delicious, beachside feasts.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

The little-known fruit tastes like peanut M&Ms.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.