Foods bystrov Has Tried

This gooey, sweet treat was a Soviet staple.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The sweet is naturally a bubblegum shade of pink.

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

Sardinia may be home to the oldest style of cheese.

Dutch travelers who want the taste of home can always pack “vacation cheese.”

Sicilian nuns once hung these sugary "fruits" from tree branches.

Brewers freeze their beer to make this high-octane, sweet style.

Recently introduced to France, it's the color of pool water.

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

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

In Armenia, hangovers call for a hearty soup of boiled cow hooves.

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

These sweet hands come with stories of triumph and brutality.

These salty potatoes were originally boiled in seawater.

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

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

These Bavarian cookies are also intricate works of art.

This haggis-meatloaf mashup is a Romanian Easter classic.

To do Christmas right, Italians turn to heavenly chestnuts.