Foods Aldewerelde Has Tried

Beneath its serpent-like skin lies pineapple-flavored flesh.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

In Southern New Mexico, chiles add a kick to everything, including vino.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

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

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

This triple-distilled cashew fruit liquor is a source of Goan pride.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

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

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Don't think too hard about the name.

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

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

These inky cloves have aged like a fine wine.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Follow your nose through Taipei for this crispy, warm street snack.

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

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.