Foods zentropy Has Tried

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

A church bakes up hundreds of these regional pizzas once a week.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

A bland but storied soup is always on the menu in the U.S. Senate.

This mushroom tastes just like chicken.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

A crispy cookie from South Carolina, first introduced during the slave trade.

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

A century-old organism creates some of the world's best bread.

A bar sharing a basement with a pickle place led to an unusual drink.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

The Carnival cake comes with a hidden baby Jesus inside.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

From postwar dessert to sweet slice of Canadian identity.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

This bird comes with a brew inside.

Produced since 1847, these classic New England candies almost disappeared in 2018.

A crossbred table grape variety that tastes an awful lot like spun sugar.

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