Foods tamarayankovich Has Tried

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

The real "Canadian bacon" comes rolled in cornmeal.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

Touted as the original energy bar, the bison-based mixture kept for months.

It takes patience and skill to harvest these delicious bivalves.

The Japanese city of Kumamoto specializes in “cherry blossom meat.”

Fiji's signature coconut condiment makes creamy, spicy ceviche.

A century-old organism creates some of the world's best bread.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

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

This varietal of rice is so good that it's compared to ice cream.

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

It's darker, saltier, and healthier than white sugar.

This "Fluid of Beef" fed an army and makes a hearty tea.

No primates were harmed in the making of this South African steak sauce.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

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

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

Most people have never tasted the real thing.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

As Brazil's forests of Araucaria angustifolia dwindle, so do the harvests of their delicious seeds.

To make this pungent delicacy, Bangladeshis ferment a fish in a pot oiled with its innards.