Foods Enzo RhodeHagen Has Tried

These pungent fermented soybeans are coated in probiotic slime.

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

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

These ornately decorated spice cookies developed alongside a Russian city's gun industry.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

This French wedding cake is a caramel-wrapped tower of pastry balls.

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

These cheese balls have fueled Central Asian nomads for centuries.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

These pink cookies are destined to be dunked in champagne.

These tricky pitchers turned pouring into a complex drinking game.

This decadent cheese has frugal roots.

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

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

These extra-cheesy potatoes resemble decadent fondue.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Spread this fat-poached meat on a crusty French loaf.

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

A bitter liqueur that traces the history of a Hungarian-Jewish family.