Foods mdstillman Has Tried

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

The traditional sweet currant cake has an incendiary reputation.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Follow your nose through Taipei for this crispy, warm street snack.

These inky cloves have aged like a fine wine.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

Make yourself delicious jewelry with these sweet Italian biscuits.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

The briny “asparagus of the sea” grows along coasts around the world.

The stinky, simple classic is still served at select Wisconsin taverns.

The cure and cause of a burning tongue.

This spiced jerky is a beloved snack in South Africa.

This cosmic-colored flavor is a Midwestern mystery.

In Icelandic cuisine, few things are more traditional than half a sheep's head.

A wartime rice scarcity made this versatile pancake a Japanese staple.

The first American doughnut chain used spuds.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.