Foods YVR cockroach Has Tried

These pull-apart rolls were once baked with lottery tickets in the center.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

This savory seafood condiment is named after the finest cognacs.

This rustic cider's name derives from an English term for fruit thievery.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

This candy rarely ventures beyond Canada's borders.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

This wheat-based coffee alternative has a cult following.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

The perfect marriage of coffee and tea.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

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

This cotton candy-like garnish is made of dried, candied meat.

Spread this fat-poached meat on a crusty French loaf.

No rodents were harmed in the making of this fried Canadian treat.

This nightmarish-looking fruit has serious healing potential.

From postwar dessert to sweet slice of Canadian identity.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

During the Great Depression, Canadian women made “unemployed-person pudding.”