Foods wittc2 Wants to Try

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

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This dark, rare fruit lasts a very long time.

This rare Vietnamese omelet incorporates a seasonal sandworm.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

A pharmaceutical company developed this beverage as drinkable IV solution.

This smoky, spicy dish comes straight out of Cajun country.

This old American style is being resurrected by Indiana brewers.

Every November, wasp-based dishes create quite a buzz in a Japanese village.

Ground nuts provide the base for this warm, caffeine-free drink.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

This Lithuanian brew adds green peas to the malt.

The Sardinian cheese that wriggles with maggots.

This Icelandic delicacy is served at the coldest time of the year.

A cruel cooking method turns this tiny songbird into a rare delicacy.

This beer was popular more than 3,000 years ago.

This grasshopper snack is crispy like fried chicken.

Drinking fresh blood is both sacred and ordinary for the Maasai people.

Egyptian pigeons are raised in special towers, then stuffed and eaten.

After dining on this fish, your next course might be 36 hours of hallucinations.

Kenya's classic corn porridge becomes the ideal pairing for crunchy, roasted insects.

Making this sausage of meat, tripe, and blood is its own festive occasion in Kenya.

This camel jerky is a lifeline for Somali nomads during times of drought.