Foods StepYoshi Wants to Try

A decadent dessert whose Italian name translates to “nipples of Venus.”

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

The world's northernmost commercial brewery makes beer with water from a glacier.

After being banned for a decade and a half, this Roman classic is back on the table.

Artichokes form the backbone of this vegetal liqueur.

Brewers freeze their beer to make this high-octane, sweet style.

Bread so thin, you can read music through the dough.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

The secret to this sandwich is the cow’s fourth stomach.

Sicilian nuns once hung these sugary "fruits" from tree branches.

A Faroese dish that includes pilot whale meat and blubber, this traditional food requires weeks of preparation.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

Saison dell'Aragosta is made with tasty Maine lobster.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

Making a pound of this pretty pasta can take an entire day.

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

In Icelandic cuisine, few things are more traditional than half a sheep's head.

The cure and cause of a burning tongue.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

Make yourself delicious jewelry with these sweet Italian biscuits.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”