Foods KRC Wants to Try

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

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

The first thing eaten off the Ark.

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

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

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

Icelanders make a very, very good dog.

Brie's dark, older cousin can only be found in one region of France.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

The world's most expensive cheese is made from Balkan donkey milk.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

Hungary's favorite chocolate bar is filled with cheese curd.

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

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

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

With this Dutch liqueur, you can now drink licorice.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

This jelly is made with dandelions and tastes like honey.