Foods IvyMike Has Tried

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

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

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

Artichokes form the backbone of this vegetal liqueur.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Brewers freeze their beer to make this high-octane, sweet style.

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

The cooked South African sheep's head is named for its bared teeth.

Produced since 1847, these classic New England candies almost disappeared in 2018.

This bird comes with a brew inside.

These exquisite dried persimmons are massaged for weeks.

A very non-vegan dish inspired this vegan chocolate.

Californian BBQ involves red oak, sirloin, and special grills.

This fizzy, tropical drink has ancient roots in Mexico.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

This spiced jerky is a beloved snack in South Africa.

The sweet is naturally a bubblegum shade of pink.

The first American doughnut chain used spuds.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

The beautiful dessert evaporates in 20 minutes.

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

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

This pancake pays tribute to one of Japan's favorite fish.