Foods Shinnam Has Tried

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

This condiment proves that what the world considers delicious is (nearly) universal.

One of the world's least-loved liquors calls Chicago home.

This bright green cocktail doubles as dessert.

Mornings in Amish country once called for pie-cake and coffee.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

Scandinavians use blood to make dense, dark, savory flapjacks.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Everything St. Louisans love about this local specialty is in the name.

The pickled Baltic herring has an explosive reputation.

Beer meets soda in this refreshing Estonian brew.

The slow-smoked sheep is a Western Kentucky specialty.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

In this island town, stew gets cooked by volcano.

A Finnish treat that's sweet, dark, and herbal.

This cotton candy-like garnish is made of dried, candied meat.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

These muscular organs are a crispy, chewy Southern favorite.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Anyone for a shot of “Black Death”?