Foods Loethlin Has Tried

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

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

Duck blood makes this Polish soup extra rich.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Brewers freeze their beer to make this high-octane, sweet style.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

The traditional way to send a stream of wine straight to your mouth.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Recently introduced to France, it's the color of pool water.

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

In ancient Rome, this fermented fish sauce sparked a booming industry.

Only a few breweries still make smoky beer in this classic German style.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

A wine so luxuriously sweet, it's consumed by the spoonful.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

The secret to Romania's hangover-busting soup is tripe.

Folding and deep-frying pies is a beloved Neapolitan tradition.