Foods Aty Trocious Has Tried

These seasonal brews gets made with an ephemeral ingredient.

Peru's purple drink made from purple corn.

A sweet, warm cocktail to chase away the chill of Andean nights.

From hulking plains creatures comes a delicate, nutty cheese.

The Ecuadorian cure for a hangover is beef tripe stew.

A century-old organism creates some of the world's best bread.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Remembering a time when designated celery vases were prized centerpieces.

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

This drink hasn't been produced since the late nineties, but still has a cult following.

The briny “asparagus of the sea” grows along coasts around the world.

A double-ended British pastry that's both main course and dessert.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

A sailor's stew that's come to define Liverpudlians.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

Nothing to see here, just a humble pie sandwich.

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

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

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

This once-ubiquitous fusion dish is fading into obscurity.