Foods Shinnam Has Tried

In the Philippines, fertilized duck eggs are savory snacks.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

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

Only a handful of restaurants still serve the retro Midwestern meal.

Traditional Easter pudding, best served untraditionally.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

From humble meat-hybrid to Cincinnati favorite.

South Korea's anatomically suggestive sea worm is a satisfying blend of salty, sweet, and chewy.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Touted as the original energy bar, the bison-based mixture kept for months.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Don your party hat, sing, and chow down at these seasonal Swedish crayfish feasts.

A hearty Irish staple that can tell your fortune.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

Add a splinter of this vine to your meal for a tongue-numbing kick.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.