Foods Bookhistorian Has Tried

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This German comfort food unites earthbound potatoes with apples from above.

Spread this fat-poached meat on a crusty French loaf.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Meet Sweden's savory “sandwich cake.”

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

This Canadian favorite is relatively unknown elsewhere.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Now largely forgotten, the pairing was once as popular as PB&J.

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

Some fish can dance.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

This Dutch-Indonesian cake contains up to 30 layers.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

This pancake pays tribute to one of Japan's favorite fish.

Follow your nose through Taipei for this crispy, warm street snack.

These inky cloves have aged like a fine wine.