Foods Atikin Has Tried

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

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

The washed and dried root of the licorice plant was once a popular natural “candy.”

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

This Southern church group favorite isn't Slavic at all.

You can still drink riesling and pinot noir from this medieval cellar.

"Monk's Head" cheese requires a special shaver.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This sweet, caramelized dessert comes from curdled milk.

These detailed, dainty confections are made by hand with minimal tools.

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

These Neapolitan Christmas sweets double as decorations.

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

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

To do Christmas right, Italians turn to heavenly chestnuts.

This decadent cheese has frugal roots.

This Canadian favorite is relatively unknown elsewhere.

These pink cookies are destined to be dunked in champagne.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Pressed from frozen grapes, this prized wine was a sweet accident.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.