Foods sontaron Wants to Try

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

Hungary's favorite chocolate bar is filled with cheese curd.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Every mug of Nepalese millet beer is basically bottomless.

The best place to find the “nectar of the gods” is Holy Island.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

Memphis adds a little Italian flair to its Southern repertoire.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

The ultimate in nutty brews.

These lark-shaped buns herald spring.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

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

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

Traditional Tuvan booze is made from milk and distilled in a hollowed-out tree trunk.

Sri Lanka's crispy, bowl-shaped pancake comes with an egg at the bottom.

The simple sweets welcomed Cornish fishermen after they returned with their catch.

This chocolate-flavored superfood falls from the Australian Acacia bush.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

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

In Idaho, even sundaes pay tribute to the state's beloved tuber.

This gooey, sweet treat was a Soviet staple.