Foods Herman Purrmann the German Has Tried

Only a few breweries still make smoky beer in this classic German style.

The dessert that's also a meal.

The holiday tradition of hiding an ornamental veggie.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The Andean root once fueled Inca warriors.

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

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

This German comfort food unites earthbound potatoes with apples from above.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

Legend has it that a monk hid meat in these dumplings to fool God.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

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

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

Tarragon provides the herbal kick to this neon-green Georgian soda.

From postwar dessert to sweet slice of Canadian identity.

This nightmarish-looking fruit has serious healing potential.

No rodents were harmed in the making of this fried Canadian treat.

This British temperance tonic is now a Ramadan favorite.

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This Canadian favorite is relatively unknown elsewhere.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

This condiment proves that what the world considers delicious is (nearly) universal.