Foods Shinnam Wants to Try

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This Jersey-born frosty drink is now a Rhode Island favorite.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

A veal-based sausage that survived a royal beef ban.

This century-old New Orleans treat is still sold from a mule-drawn cart.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

The fairest and rarest of them all.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

This New Year's luck-bringer has a controversial contemporary taste.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

Mexican and American Indians have a long history with this powerful cactus.

The Haitian peanut butter first tastes creamy, then the peppers hit you.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

These palm flower clusters resemble tentacles of baby corn.

This hallucinogenic honey can sell for over $60 a pound on the black market.

A luxurious soup that Ecuador serves up only during Holy Week.