Foods JennyG Has Tried

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

These inky cloves have aged like a fine wine.

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

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

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

The traditional Chinese medicine can also be deadly.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This adaption of French refugee bread is now a protected Irish specialty.

This “brown cheese” tastes like caramel.

Most people have never tasted the real thing.

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

In Alabama, smoked meat gets dressed up in white.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

Peru's purple drink made from purple corn.

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

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.