Foods gus kontopuls Has Tried

The rare remaining bottles of the British Navy's rum rations can be yours for $1,000 each.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

No one eats pickled herring like the Dutch.

The prosperous Southern California date industry produces delicious milkshakes.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Chocolate-covered mystery meat and dancing cans abound.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

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

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

These old-school metal tea-glass holders are a fixture on Russian trains.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This offal soup is a classic Greek hangover cure.

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

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

These spud showdowns are highly-anticipated events at tuber-focused festivals in the United States.

This canned cheddar is made using a secret 70-year-old bacteria culture.