Foods Henrik Johansson Has Tried

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

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

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

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

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

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

The world's northernmost commercial brewery makes beer with water from a glacier.

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

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Don your party hat, sing, and chow down at these seasonal Swedish crayfish feasts.

These cheese balls have fueled Central Asian nomads for centuries.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

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

For those craving intensity beyond black licorice, how about tar?

The award-winning Finnish creation was inspired by a diss from Italy's former prime minister.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

This Christmas tree elixir kept Vikings and Captain Cook alive.

This spiced jerky is a beloved snack in South Africa.

Traditional Easter pudding, best served untraditionally.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

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

The bread and butter of Dutch cuisine includes these jumbo sprinkles.