Foods Grubor Has Tried

Anyone for a shot of “Black Death”?

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

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

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

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.

In Catalonia, the fortified wine has its own weekend ritual.

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

The Japanese city of Kumamoto specializes in “cherry blossom meat.”

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

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Meet Japan's first milk soda.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

To make the perfect matcha, start with the perfect whisk.

This decadent cheese has frugal roots.

This Canadian favorite is relatively unknown elsewhere.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

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

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

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

A pharmaceutical company developed this beverage as drinkable IV solution.

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

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

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