Foods stonoceno Has Tried

A bitter liqueur that traces the history of a Hungarian-Jewish family.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

South Koreans turned this simple grain into a nutty energy drink.

Only in Albany do people dip in raspberry sauce.

Deep-fried grasshoppers make a tangy, crispy taco filling.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Beneath its serpent-like skin lies pineapple-flavored flesh.

The Midwestern mock-poultry classic is fading away.

Everything St. Louisans love about this local specialty is in the name.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

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

The pungent pickled cheese is a popular Czech bar snack.

Leftover coffee plus gelatin equals this vintage dessert.

Meat covered in gelatinous goo was once a classic American comfort food.

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

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

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

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

This condiment proves that what the world considers delicious is (nearly) universal.

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

Where maple sap flows, all one needs to make taffy is snow.