Foods sophiestjacques Wants to Try

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Its pulp tastes just like the creamy spread.

Recently introduced to France, it's the color of pool water.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

A rare orchid ingredient makes this ice cream stretchy and chewy.

The anus-shaped fruit tastes like cinnamon applesauce.

The spicy, sour mango sauce is beloved from India to Israel.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

Goggles are a good idea at this wine-slinging battle.

A delicious fruit with a suggestively-shaped seed.

It's nicknamed “yumberry” for a reason.

It takes only two hours for palm sap to become palm wine.

The intoxicating South African fruit is beloved by humans and elephants.

Ethiopian honey wine is sweet, funky, and perfect with injera.

In Kenya, celebrations for victorious runners often begin with a sip of fermented milk.

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

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

These UFO-shaped sandwiches debuted at the Seattle World's Fair.

This lucky fruit tastes best in rice.

Venture beyond the usual sour-sweet varieties with this funky, savory fruit.

Ever wanted to slide down a slippery tarp while wearing watermelons?

The essence of Canada's eastern coastline, distilled.