Foods Atikin Has Tried

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

Beer meets soda in this refreshing Estonian brew.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Ground nuts provide the base for this warm, caffeine-free drink.

These savory pastries come from Lithuania's Karaim minority.

Finish all your Latvian peas for good luck in the New Year.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

Who said vineyards have to grow grapes?

The thrifty Estonian grain mix makes creamy drinks and candy bars.

The ultimate in nutty brews.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

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

Some fish can dance.

This dessert is roasted over a fire and looks like a tree.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

A relic from the era of highly specialized cutlery.

Just so we’re clear, there is actually milk in this old English punch.

This tomato variety can stay fresh for six months after harvesting.

This adaption of French refugee bread is now a protected Irish specialty.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

Brewers freeze their beer to make this high-octane, sweet style.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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