Foods PencilHB Has Tried

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

The melon has its own sculpture, festival, and order of knights.

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

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

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

Ancient Celtic settlers brought this honey-based drink to Brittany.

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

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

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

Spread this fat-poached meat on a crusty French loaf.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This raw meat meze from Lebanon is as fresh as it gets.

This Canadian favorite is relatively unknown elsewhere.

Where maple sap flows, all one needs to make taffy is snow.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

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.

These holiday cakes link Christmas to the Norse god of lightning.

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

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

These Neapolitan Christmas sweets double as decorations.

The washed and dried root of the licorice plant was once a popular natural “candy.”