Foods siewch Has Tried

Raw, steamed, or fried, these satchels of fish semen are creamy delicacies.

These adorable buns hide savory and sweet surprises.

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

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

During Hong Kong winters, crowds flock to small diners with serpents in their cupboards.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

This pancake pays tribute to one of Japan's favorite fish.

Follow your nose through Taipei for this crispy, warm street snack.

It takes only two hours for palm sap to become palm wine.

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

This "green caviar" is vegetarian friendly.

These holiday cakes link Christmas to the Norse god of lightning.

The sweet, tiny wild berries are only available for two months each year.

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

This "Fluid of Beef" fed an army and makes a hearty tea.

A sundae with a surprising mix of flavors that reflect Filipino history.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

Some fish can dance.

A radish scramble gets lost in translation.

It's expensive, it's gelatinous, it's made from swiftlet spit.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

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

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

Beneath its serpent-like skin lies pineapple-flavored flesh.