Foods Jill13 Has Tried

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

A hearty Irish staple that can tell your fortune.

A popular Slovenian fast-food joint doesn't specialize in beef.

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

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

Though its home region has been split by war, love for this hearty pastry transcends borders.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

A sailor's stew that's come to define Liverpudlians.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This Canadian favorite is relatively unknown elsewhere.

This sweet-and-savory Moroccan meat pie can be tough to track down.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

In Czechia, a foamy beer is a sweet and creamy treat.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

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

The best place to find the “nectar of the gods” is Holy Island.

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

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

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

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.