Foods bystrov Has Tried

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

The original Cronut was named after a legendary acrobat's sneeze.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

The most expensive melon in the world is a status symbol in Japan.

This regional Russian delicacy once called itself Parisian.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This protected German fruit has its own representative queen.

The melon has its own sculpture, festival, and order of knights.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

Artichokes form the backbone of this vegetal liqueur.

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

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

The Netherlands' most famous treat now comes in a bottle.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

Infants and Genghis Khan enjoyed this fermented mare's milk.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

No one eats pickled herring like the Dutch.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The Belgian candy that sparked an epic vendor battle.

These Dutch doughnuts are classic New Year's treats.