Foods alecjr Has Tried

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

Eating these unpredictable tapas is a game of spicy-pepper roulette.

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

The delicacy makes a rich, gamey appetizer in northern Sweden.

Real maraschinos were born more than a century ago in an Italian distillery.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Historians debate whether this dish actually originated with Italian sex workers.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

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

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

This 400-pound fish has fed Amazon tribes for millennia.

As Brazil's forests of Araucaria angustifolia dwindle, so do the harvests of their delicious seeds.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

This cousin of root beer has a long history and a surprisingly minty taste.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

The bitter herb served on Passover can be anything from horseradish to lettuce.

Don't call the crown jewel of New Jersey "Canadian bacon."

This is what happens when soldiers pick a new name for meat on bread.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

This Brazilian soup might make your mouth numb.

To make this hot sauce, first remove the poison.