Foods EB Savage Wants to Try

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

The simple sweets welcomed Cornish fishermen after they returned with their catch.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

This taste bud befuddler is a signature Baltimore sweet.

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

This rustic cider's name derives from an English term for fruit thievery.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

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

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

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

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

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

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

The ultimate in nutty brews.