Foods tamarayankovich Has Tried

Two Chinese bakery specialties, combined into one.

This Argentinian cookout involves grilling an entire cow.

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

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

The true Mongolian barbecue.

These muscular organs are a crispy, chewy Southern favorite.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

"Monk's Head" cheese requires a special shaver.

Folding and deep-frying pies is a beloved Neapolitan tradition.

This tofu alternative replaces soybeans with sesame and kudzu.

This simple dish of boiled horse intestine is prized for its unique and layered texture.

The fragrant, intricately spiced street food is a medina specialty.

A “pool of beans” makes a hearty breakfast in Johor, Malaysia.

Not all poutine comes with cheese curds and gravy.

Serbians prepare these cold, jellied pork cubes for even colder winters.

Historians debate whether this dish actually originated with Italian sex workers.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.