Foods tkwhit02 Wants to Try

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

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

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

Some bread goes in the oven for an hour; some goes underground for two years.

Bread so thin, you can read music through the dough.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

This orange and black licorice flavor is kind of a big deal in Canada.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

These massive, booze-filled cakes once made voting sweet.

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

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

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

Snap judgments may spell trouble for what was once the king of California apricots.

This signature pepper has been a hot commodity since the Maya era.