Foods stefanmarquart Wants to Try

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

Battered and fried testicles make use of a cattle-country surplus.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

The beautiful dessert evaporates in 20 minutes.

A timeless practical joke, brought to you by the ancient Greeks.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

Pretty please with a cherry (tomato) on top?

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

The first American doughnut chain used spuds.

This jewel-like corn became an internet sensation.

The ocean-scented brew pays homage to an old Scottish style.

This cosmic-colored flavor is a Midwestern mystery.

This fizzy, tropical drink has ancient roots in Mexico.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

This cocktail is a New York City summertime staple, albeit an illegal one.

During Hong Kong winters, crowds flock to small diners with serpents in their cupboards.

New Haven's signature pie combines staples from Rhode Island and Naples.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

The Belgian candy that sparked an epic vendor battle.