Foods Hepzibah Has Tried

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

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

A hangover cure that spans classes and centuries.

The briny “asparagus of the sea” grows along coasts around the world.

This spiced jerky is a beloved snack in South Africa.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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

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

This Canadian favorite is relatively unknown elsewhere.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

A ritual that showcases the beauty of the present moment.

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

The 17th-century dessert plants an isle of meringue in a sea of custard.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

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

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Everything St. Louisans love about this local specialty is in the name.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A pharmaceutical company developed this beverage as drinkable IV solution.