Foods simonele Wants to Try

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Brie's dark, older cousin can only be found in one region of France.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Quench your thirst with the refreshing taste of celery soda.

Colonial Gatorade made from vinegar and molasses is back in style.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This sliceable sweet treat is actually dairy-free.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Though its home region has been split by war, love for this hearty pastry transcends borders.

The delicacy makes a rich, gamey appetizer in northern Sweden.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

Real maraschinos were born more than a century ago in an Italian distillery.

Finns treat this rich, baked cheese like bread.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

In Yorkshire, the holidays usher in this salty-sweet combo.

The original Cronut was named after a legendary acrobat's sneeze.

Sardinia may be home to the oldest style of cheese.

The once-forbidden stew now symbolizes Haitian independence.

Inside a hard, yellow shell lies a sweet, black spread.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.