Foods Aika Has Tried

Some fish can dance.

Savory meat jelly with a dollop of spicy mustard is a customary New Year's dish in Russia.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

This rare berry grows only in two Chilean towns.

The sweet is naturally a bubblegum shade of pink.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

South Koreans turned this simple grain into a nutty energy drink.

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

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

Spread this fat-poached meat on a crusty French loaf.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Grab life by the Georgian wine horn.

These sweet hands come with stories of triumph and brutality.

These delicious strands of juice-coated nuts look like colorful candlesticks.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

The ultimate in nutty brews.

A timeless practical joke, brought to you by the ancient Greeks.

These adorable buns hide savory and sweet surprises.