Foods Atikin Has Tried

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Some Sicilians start their day with this decadent combination.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

This Christmas bread is formed in the shape of the baby Jesus.

This sweet, slender eggplant grows only in a Greek valley.

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

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

The sweet is naturally a bubblegum shade of pink.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Only a few breweries still make smoky beer in this classic German style.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

These holiday cakes link Christmas to the Norse god of lightning.

The Catalan green onion has its own festival.

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

Where maple sap flows, all one needs to make taffy is snow.

It's a whirlpool, it's an emoji, it's a fishcake!

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

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

A prehistoric sea monster sucks blood, then gets cooked in its own.

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

This French wedding cake is a caramel-wrapped tower of pastry balls.

Flip over these prickly treasures and find creamy, orange meat.

These extra-cheesy potatoes resemble decadent fondue.