Foods Sun Wants to Try

These epic Filipino feasts feature lavish spreads and forego utensils.

Most sushi fans have never tried this rare rhizome.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

A jet-black, vanilla-flavored treat with hints of its marine origin.

Whale excrement once flavored ice cream.

The savory, spiced flavor celebrates one of Singapore’s favorite dishes.

This orange and black licorice flavor is kind of a big deal in Canada.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

In Gilroy, California, garlic flavors everything, including desserts.

Cheddar cheese flavors a classic frozen treat in the Philippines.

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

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

A Finnish treat that's sweet, dark, and herbal.

Even its creator says to stick to one scoop.

Batches of this Scottish flavor get a bagpipe escort into the parlor.

Benedictine monks in Oregon brew and serve this dark, heady beer.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This herb gives cocktails another kind of buzz.

This mushroom isn't a mushroom at all.

The first American doughnut chain used spuds.

These seasonal brews gets made with an ephemeral ingredient.

The most sobering salad of the Russian Civil War.