Foods jeret Has Tried

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

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

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

In Finland, you sizzle along with your meal.

Scandinavians use blood to make dense, dark, savory flapjacks.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Finally, an edible carrying case for fish.

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

These gigantic clay pots are the secret to Georgia's unusual wine.

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

Traditional Easter pudding, best served untraditionally.

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

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

To taste the oldest wine still in production, head to Cyprus.

Norway's notorious fermented trout is a tangy Christmas tradition.

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

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

A timeless practical joke, brought to you by the ancient Greeks.

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