Foods simonele Wants to Try

A Canadian spirit made with Newfoundland's beloved berry.

It takes patience and skill to harvest these delicious bivalves.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

The autumn event re-creates meals shared by French settlers and Native Americans at an 18th-century fort.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

This Route 66 institution goes the extra mile for soda-based indulgence.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Egyptian pigeons are raised in special towers, then stuffed and eaten.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

The Ugandan dish is so delicious, watching it roast is its own show.

In South Africa, women transform a tart fruit into a celebrated sour brew.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

Palm weevil larvae make succulent street snacks in the Amazon.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

These giant, volcano-shaped barnacles house sweet, crablike meat.

This gooey, sweet treat was a Soviet staple.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.