Foods Wutzer Wants to Try

Ever wanted to slide down a slippery tarp while wearing watermelons?

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

This sliceable sweet treat is actually dairy-free.

In this tangy treat, no part of the citrus is left behind.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Hungary's favorite chocolate bar is filled with cheese curd.

The Belgian candy that sparked an epic vendor battle.

The Mexican fungal delicacy that makes corn taste like a mushroom.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.

This classic San Franciscan ice cream sandwich is it, isn't it?

This fruit can also count as dessert.

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This Chicago specialty stacks three cakes into one monster dessert.

If you can get past the foot odor, its pulp is great in smoothies.

It looks like an exploding planet and tastes like sugarcane.

This fruit either burns your throat or tastes like a tropical medley.

The prosperous Southern California date industry produces delicious milkshakes.

Mexico's “mouse melon” is actually a tiny cucumber.

In Central America, custard grows on trees.