Foods Daja Has Tried

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

These pull-apart rolls were once baked with lottery tickets in the center.

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

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

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

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This cosmic-colored flavor is a Midwestern mystery.

The fiery fruit brandy of the Balkans.

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

A popular Slovenian fast-food joint doesn't specialize in beef.

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.

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

These gigantic clay pots are the secret to Georgia's unusual wine.

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

These delicious strands of juice-coated nuts look like colorful candlesticks.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

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

It's so much more than just mayonnaise and ketchup.

This condiment proves that what the world considers delicious is (nearly) universal.