Foods taylorlanxon Wants to Try

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

The sweet, tiny wild berries are only available for two months each year.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

This towering treat is a slice of New Orleans immigrant history.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

The anus-shaped fruit tastes like cinnamon applesauce.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

The briny “asparagus of the sea” grows along coasts around the world.

This butterscotch-flavored fruit has a way with desserts.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

Slice one open for some citrus caviar.

Its pulp tastes just like the creamy spread.

The oldest fruit native to North America is probably the least known.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Meet purple mangosteen's rare, complex cousin.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

The South American bean that looks like cotton candy and tastes like ice cream.

The city loves hot sausage slathered with cold cream cheese.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

This beef patty oozes cheese from within.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.