Foods Lana Velkov Has Tried

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

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

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

In Catalonia, the fortified wine has its own weekend ritual.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

Serbians prepare these cold, jellied pork cubes for even colder winters.

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

This savory seafood condiment is named after the finest cognacs.

These saffron buns are eaten on Lucia Day in Sweden.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Take the name of this street treat literally.

This Canadian favorite is relatively unknown elsewhere.

This edible silver garnish has long added bling to South Asian cuisine.

These pink cookies are destined to be dunked in champagne.

The higher you toss this fish salad, the luckier your year will be.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

Devoted fans pay thousands for bricks of this fermented tea.

The original Cronut was named after a legendary acrobat's sneeze.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

This coffee additive and killer of trees has a reputation as a medical marvel.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

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

Drooling over this nutty spiced dessert is a heretical move.