Foods Grave with a view Marjolein Has Tried

This mushroom tastes just like chicken.

These extra-cheesy potatoes resemble decadent fondue.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

The pickled Baltic herring has an explosive reputation.

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

The seductively delicious Easter cake once made an entire convent neglect its prayers.

These woolly pigs produce the “Kobe beef of pork.”

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

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

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

Norway's notorious fermented trout is a tangy Christmas tradition.

The fiery fruit brandy of the Balkans.

A Finnish treat that's sweet, dark, and herbal.

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

This jelly is made with dandelions and tastes like honey.

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

This Finnish licorice liqueur is as black as ink and as salty as seawater.

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

Real maraschinos were born more than a century ago in an Italian distillery.

Meet Sweden's savory “sandwich cake.”

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.

This decadent cheese has frugal roots.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.