Foods stereophonicbreadsticks Has Tried

Mexican and American Indians have a long history with this powerful cactus.

This drink hasn't been produced since the late nineties, but still has a cult following.

This dessert is roasted over a fire and looks like a tree.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Some fish can dance.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

These salted, pickled plums are an ancient Japanese hangover cure.

A radish scramble gets lost in translation.

It's expensive, it's gelatinous, it's made from swiftlet spit.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

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

The birthplace of coffee celebrates community with a sensory feast.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

These severed octopus tentacles wriggle on your plate.

Ice cream made with fresh snow is a beloved Southern tradition.

In the Philippines, fertilized duck eggs are savory snacks.

The Andean root once fueled Inca warriors.

South Korea's oldest alcoholic beverage is making a comeback.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.

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