Foods jmuehlbauer Has Tried

This old American style is being resurrected by Indiana brewers.

In Vietnam, there are multiple ways to enjoy fertilized duck eggs.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

The aging process of this formaggio begins in a barrel of wine.

The Mexican fungal delicacy that makes corn taste like a mushroom.

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

The sweet is naturally a bubblegum shade of pink.

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

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

Ethiopian honey wine is sweet, funky, and perfect with injera.

This Canadian favorite is relatively unknown elsewhere.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

This fizzy, tropical drink has ancient roots in Mexico.

The Carnival cake comes with a hidden baby Jesus inside.

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

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

This retro sandwich filling was once a convenient, comforting funeral food.

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

Snap judgments may spell trouble for what was once the king of California apricots.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

In the Philippines, fertilized duck eggs are savory snacks.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.