Foods Aldewerelde Has Tried

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

The fiery fruit brandy of the Balkans.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

A crispy creation that lets you bite into your brew.

This candy rarely ventures beyond Canada's borders.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

A ritual that showcases the beauty of the present moment.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

The birthplace of coffee celebrates community with a sensory feast.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

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

South Korea's oldest alcoholic beverage is making a comeback.

Cheddar cheese flavors a classic frozen treat in the Philippines.

This fermented purple carrot elixir practically makes itself.

These palm flower clusters resemble tentacles of baby corn.

Soda mixed with milk creates this frosty, creamy drink.

The city loves hot sausage slathered with cold cream cheese.