Foods Aika Wants to Try

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

A flour made from orchid roots makes for a popular Turkish drink.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

Infants and Genghis Khan enjoyed this fermented mare's milk.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

This mushroom tastes just like chicken.

Scandinavians use blood to make dense, dark, savory flapjacks.

A sandwich so decadent, it was once inappropriate for women to order one.

Italians make a bloody delicious chocolate pudding.

This is Siberia's sashimi, a simple delicacy born in one of the world’s coldest climes.

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

This traditional Georgian feast is characterized by lots of food, lots of wine, and lots of rules. 

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Benedictine monks in Oregon brew and serve this dark, heady beer.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

A jet-black, vanilla-flavored treat with hints of its marine origin.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

In northern Scandinavia, cups of coffee get enhanced with cheese.

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.