In 1957, a customer reportedly asked the owner of a Quebec restaurant to serve him fries and cheese in the same bag, remarking, “Ça va faire toute une poutine!”
You’ll find these marbled eggs among the delicacies sold in China and Taiwan’s open-air market stands.
Despite their growing popularity, fermented foods still raise a few eyebrows. In Korea, serving kimchi at every meal is as common as making bread in other countries.
Essentially ravioli without the pasta, it’s traditionally made with a mixture of ricotta, Parmesan, and spinach, and eaten with a sage butter or tomato sauce.
If you’re wondering why this popular drink is on this list, you’ve never met a scoby (symbiotic culture of bacteria and yeast) or kombucha mother.
Halfway between a croissant and a custard donut, the cronut was invented in 2013 in chef Dominique Ansel’s New York shop.
Insects are back on the menu, and this time, it’s giant black ants. The ant’s pupae and larvae are used to make very popular dishes in Mexico.
A hearty—and high-calorie—dish if ever there was one, the chip butty is nothing less than a sandwich (butty being a contraction of bread and butter) filled with French fries (chips).
This Peruvian drink is made with manioc in a quite peculiar, yet traditional, way. Manioc roots are chewed then spit into a container where salivary enzymes transform the starch into sugar.