Foods Simpluree Wants to Try

Fermenting raw durian is a better idea than you thought.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

Themed buffets, parades, performances, and competitions dominate this Philippines island every May.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

An unlikely pairing of honeycomb toffee and purple seaweed.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Impress Murcianos by correctly eating these fried lemon leaves.

A carb-lover's dream, this sandwich gets stuffed with flaky pie crust.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This slightly sweet dessert is a staple in some Black American Muslim communities.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

A hangover cure that spans classes and centuries.

The Irish bread comes with raisins and omens.

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

Japan's funky, fermented sushi takes years to prepare.

The savory, spiced flavor celebrates one of Singapore’s favorite dishes.

A unique take on Szechuan dumplings is now a Montreal specialty.

These beloved Indonesian chips are actually flattened, fried seeds.

The fragrant, intricately spiced street food is a medina specialty.

The Laotian street food is mildly sweet and surprisingly juicy.

These sweet and savory Japanese rolled eggs are sold in 6-packs.

This is one seriously polarizing pie.