Foods StankinJankin Has Tried

Every mug of Nepalese millet beer is basically bottomless.

This Chaoshan specialty makes it hard to resist playing with your food.

In Asia, the black-skinned silkie chicken forms the base of a medicinal broth.

Next-level egg rolls are wrapped in an entire chicken wing.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

This cotton candy-like garnish is made of dried, candied meat.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

In Vietnam, there are multiple ways to enjoy fertilized duck eggs.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

These severed octopus tentacles wriggle on your plate.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

You eat the shell, too.

A bar sharing a basement with a pickle place led to an unusual drink.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Quench your thirst with the refreshing taste of celery soda.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

It's so much more than just mayonnaise and ketchup.

The fruit so pungent it's banned from trains, hotels, and public places.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

This bright green cocktail doubles as dessert.