Foods Evilpad Has Tried

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

The sweet is naturally a bubblegum shade of pink.

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

These Dutch doughnuts are classic New Year's treats.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Brewers freeze their beer to make this high-octane, sweet style.

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

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

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

Recently introduced to France, it's the color of pool water.

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

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

A cake so gooey, it requires a spoon.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

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

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

"Monk's Head" cheese requires a special shaver.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

These sweet hands come with stories of triumph and brutality.

These detailed, dainty confections are made by hand with minimal tools.

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

These Neapolitan Christmas sweets double as decorations.