Foods Simpluree Wants to Try

Scandinavia has a long history of stretching flour supplies with tree bark.

Every November, wasp-based dishes create quite a buzz in a Japanese village.

“And eggs are open in the twinkling of an eye.”

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

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

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

A double-ended British pastry that's both main course and dessert.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

The deceptive, sweet-and-savory snack of Taipei's night markets.

The cure and cause of a burning tongue.

Italians make a bloody delicious chocolate pudding.

This gorgeous sugar art is making a comeback.

Even its creator says to stick to one scoop.

Batches of this Scottish flavor get a bagpipe escort into the parlor.

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.