Foods Auxburg Has Tried

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

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

This German sundae masquerades as an Italian dinner.

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

A sandwich so decadent, it was once inappropriate for women to order one.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

The fiery fruit brandy of the Balkans.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

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

It takes only two hours for palm sap to become palm wine.

This is one expensive load of crap.

The fruit so pungent it's banned from trains, hotels, and public places.

The traditional Chinese medicine can also be deadly.

In Zanzibar, Swahili and Indian cuisine swirl together in a hearty, complex stew.

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

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

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

The 17th-century dessert plants an isle of meringue in a sea of custard.