Foods captnsusan Wants to Try

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

This famous Italian honey is now produced only on an Australian island.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

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

This fruit can also count as dessert.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

In northern Scandinavia, cups of coffee get enhanced with cheese.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

This heavenly custard was born from the leftovers of sherry winemaking.

The decadent pastry almost outshines the Slovenian lake it's named for.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

This Dutch-Indonesian cake contains up to 30 layers.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Devour this rare variety without fear of post-pineapple mouth irritation.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

The prosperous Southern California date industry produces delicious milkshakes.