Foods simonele Wants to Try

South Korea's oldest alcoholic beverage is making a comeback.

Next-level egg rolls are wrapped in an entire chicken wing.

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

This Chaoshan specialty makes it hard to resist playing with your food.

This Borneo specialty tastes like olives, carrots, and brie cheese—if you know how to prepare it.

Venture beyond the usual sour-sweet varieties with this funky, savory fruit.

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

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

The Laotian street food is mildly sweet and surprisingly juicy.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

This spicy street food has a reputation for making people cry.

The Rwandan condiment is so spicy, it's served with eyedroppers.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

A bar sharing a basement with a pickle place led to an unusual drink.

This herb gives cocktails another kind of buzz.

A Victorian favorite is hanging on in Pennsylvania.

This palm fruit has a surprisingly meaty flavor.

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.