Foods Loethlin Has Tried

The decadent, overloaded Russian pie once contained sturgeon spinal cord.

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

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

To track down these delicate, flavorful nuggets, you'll need to ask a local fisherman.

Only two silent monks know all 130 plants that go into this herbal liqueur.

“And eggs are open in the twinkling of an eye.”

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

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

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

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

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

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

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

The traditional sweet currant cake has an incendiary reputation.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

To taste the oldest wine still in production, head to Cyprus.

Sheffield’s secret sauce has a cult following.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

Make yourself delicious jewelry with these sweet Italian biscuits.

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

This sweet Scottish pudding gets boiled in a bag for special occasions.