Foods zichk Wants to Try

In northern Scandinavia, cups of coffee get enhanced with cheese.

These delicious strands of juice-coated nuts look like colorful candlesticks.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

Inside a hard, yellow shell lies a sweet, black spread.

Impress Murcianos by correctly eating these fried lemon leaves.

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

This rare berry grows only in two Chilean towns.

This herb gives cocktails another kind of buzz.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Infants and Genghis Khan enjoyed this fermented mare's milk.

The true Mongolian barbecue.

Mongolia's "shoe sole cake" has the ritual significance of a Christmas tree or family shrine.

Elderly villagers hunt the digger wasps that stud these Japanese rice crackers.

This Dutch-Indonesian cake contains up to 30 layers.

This pollen-based candy comes from the marshes of southern Iraq.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

To celebrate the Holi festival, many Indians raise a glass of cannabis-infused milk.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

These cheese balls have fueled Central Asian nomads for centuries.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

These savory pastries come from Lithuania's Karaim minority.