Foods zebkunst Has Tried

Devour this rare variety without fear of post-pineapple mouth irritation.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

The portable breakfast food might've originated with British soldiers returning from India.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

These insects swell with sweet, golden nectar.

This Jersey-born frosty drink is now a Rhode Island favorite.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

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

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.

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

The sweet is naturally a bubblegum shade of pink.

These beloved New Zealand cookies have a mysterious past.

Mongolia's "shoe sole cake" has the ritual significance of a Christmas tree or family shrine.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

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

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Mind your teeth when eating this juicy Chicago specialty.

Find this rare, savory mango on the periphery of Borneo markets with other odorous fruit.

This savory-sweet pairing is a classic school lunch.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

The spicy, sour mango sauce is beloved from India to Israel.