Foods Aksel Has Tried

It's the fat-fueled energy drink of the Tibetan Plateau.

The meat that literally puts a smile on Australians' faces.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

These inky cloves have aged like a fine wine.

This bird comes with a brew inside.

This savory seafood condiment is named after the finest cognacs.

No one eats pickled herring like the Dutch.

This condiment proves that what the world considers delicious is (nearly) universal.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

The Belgian candy that sparked an epic vendor battle.

Most people have never tasted the real thing.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

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

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

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

When eggs hot out of the chicken meet butter, magic happens.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

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

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

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Denmark's open-faced sandwiches are equal parts decadent and decorative.