Foods thepencilburner Wants to Try

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

An unusual combination of marshmallows and spice make this screamingly good burger.

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

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

The fairest and rarest of them all.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This long-extinct pungent delight has made a comeback in Wisconsin.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The aging process of this formaggio begins in a barrel of wine.

Called the turducken of desserts, this multilayered cake hides two pies inside.