Foods Adam Kincaid Has Tried

This rare, distinguished North Carolina melon once fed presidents and kings.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

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

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

Pressed from frozen grapes, this prized wine was a sweet accident.

Some families keep their holiday meal fresh by letting it live in their bathtub.

This New Year's luck-bringer has a controversial contemporary taste.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

This praised oyster shucker is as elegant as it is dangerous.

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

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

North Carolina's “poor man’s pâté” is rich in flavor.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Tarragon provides the herbal kick to this neon-green Georgian soda.

These gigantic clay pots are the secret to Georgia's unusual wine.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.