Foods sontaron Has Tried

These entrails identified safe venues for Black musicians during the Jim Crow era.

For special occasions, Norwegians stack 18 rings of cake into a tower.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

The way to celebrate unmarried Danes’ 25th and 30th birthdays is to attack them with spices.

A jet-black, vanilla-flavored treat with hints of its marine origin.

An unusual combination of marshmallows and spice make this screamingly good burger.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

Meet Sweden's savory “sandwich cake.”

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

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

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

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Soda mixed with milk creates this frosty, creamy drink.

The birthplace of coffee celebrates community with a sensory feast.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.