Foods colingross Has Tried

After being banned for a decade and a half, this Roman classic is back on the table.

This savory-sweet pairing is a classic school lunch.

The traditional way to send a stream of wine straight to your mouth.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

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

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

These purses help Uruguayans drink mate anytime, anywhere.

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

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

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

The washed and dried root of the licorice plant was once a popular natural “candy.”

The pungent, wind-dried white fish is a traditional Icelandic food.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Only a few breweries still make smoky beer in this classic German style.

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

A rare, rich pudding made from the milk of a cow who's just given birth.