Foods williamf Wants to Try

It takes only two hours for palm sap to become palm wine.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Don't call the crown jewel of New Jersey "Canadian bacon."

Deep-fried grasshoppers make a tangy, crispy taco filling.

Touted as the original energy bar, the bison-based mixture kept for months.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

The slow-smoked sheep is a Western Kentucky specialty.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

This bird comes with a brew inside.

Cow eyes make a juicy and gelatinous taco filling.

A unique take on Szechuan dumplings is now a Montreal specialty.

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

A traditional Cornish pie that—ARE THOSE FISH HEADS COMING OUT OF THE TOP?!

The sweet is naturally a bubblegum shade of pink.

This heavenly custard was born from the leftovers of sherry winemaking.

This sweet symbolic figurine is a Sicilian holiday tradition.

Impress Murcianos by correctly eating these fried lemon leaves.

This summery parfait has mingled with British royals and literary elites.

The original Cronut was named after a legendary acrobat's sneeze.

Just so we’re clear, there is actually milk in this old English punch.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.