Foods Shinnam Has Tried

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

This dark, rare fruit lasts a very long time.

Germans turn up for a rare, pointed cabbage.

An unusual combination of marshmallows and spice make this screamingly good burger.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

These savory pastries come from Lithuania's Karaim minority.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

This regional Russian delicacy once called itself Parisian.

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This signature pepper has been a hot commodity since the Maya era.

These entrails identified safe venues for Black musicians during the Jim Crow era.

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

Finish all your Latvian peas for good luck in the New Year.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

Take the name of this street treat literally.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.