Foods zebkunst Wants to Try

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

Now largely forgotten, the pairing was once as popular as PB&J.

These beloved New Zealand cookies have a mysterious past.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

The sweet and creamy “eggfruit” makes a great nog.

Beneath its serpent-like skin lies pineapple-flavored flesh.

This midwinter food festival honors Iceland's pagan history.

Reach peak Americana with these deep-fried balls of Coca-Cola.

Fresh fruit is the main feature of this sweet sandwich.

These exquisite dried persimmons are massaged for weeks.

Take a bite out of this apple to reveal its pink interior.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

This gooey, sweet treat was a Soviet staple.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

A timeless practical joke, brought to you by the ancient Greeks.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

Inside a hard, yellow shell lies a sweet, black spread.

Italians make a bloody delicious chocolate pudding.

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.

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

The key to this coffee is fresh milk—preferably straight from the cow.