Foods stonoceno Has Tried

This British temperance tonic is now a Ramadan favorite.

This nasal dish literally stews in its own juices.

This bird comes with a brew inside.

Reach peak Americana with these deep-fried balls of Coca-Cola.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

Produced since 1847, these classic New England candies almost disappeared in 2018.

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

This tasty Czech pastry is now a Texan tradition.

The perfect marriage of coffee and tea.

Alaska's wildflowers produce this vibrant jelly.

A match made in heaven (and also Kentucky).

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

This “brown cheese” tastes like caramel.

The most sobering salad of the Russian Civil War.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

Beer meets soda in this refreshing Estonian brew.

The thrifty Estonian grain mix makes creamy drinks and candy bars.

This pancake pays tribute to one of Japan's favorite fish.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

These pungent fermented soybeans are coated in probiotic slime.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.