Foods tchnclr Has Tried

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Flip over these prickly treasures and find creamy, orange meat.

This drink hasn't been produced since the late nineties, but still has a cult following.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

A Depression-era patty filler paved the way for an Oklahoma favorite.

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This coffee additive and killer of trees has a reputation as a medical marvel.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

Scandinavians use blood to make dense, dark, savory flapjacks.

Finally, an edible carrying case for fish.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The pickled Baltic herring has an explosive reputation.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Traditional Easter pudding, best served untraditionally.

For those craving intensity beyond black licorice, how about tar?

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

Spread this fat-poached meat on a crusty French loaf.