Foods theamarant Has Tried

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

The Andean root once fueled Inca warriors.

The Carnival cake comes with a hidden baby Jesus inside.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

In Catalonia, the fortified wine has its own weekend ritual.

This spiced, warming drink may have helped broker peace between warring tribes.

This fizzy, tropical drink has ancient roots in Mexico.

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

This Southern church group favorite isn't Slavic at all.

This cousin of root beer has a long history and a surprisingly minty taste.

This wheat-based coffee alternative has a cult following.

Devoted fans pay thousands for bricks of this fermented tea.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This candy rarely ventures beyond Canada's borders.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

This “brown cheese” tastes like caramel.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This bright green cocktail doubles as dessert.

Mornings in Amish country once called for pie-cake and coffee.

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