Foods Klondike Has Tried

"Monk's Head" cheese requires a special shaver.

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

Its deep-fried crust is part of a longstanding Neapolitan tradition.

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

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

A cake so gooey, it requires a spoon.

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

A decadent dessert whose Italian name translates to “nipples of Venus.”

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

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Sicilian nuns once hung these sugary "fruits" from tree branches.

Bread so thin, you can read music through the dough.

Artichokes form the backbone of this vegetal liqueur.

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

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

These “saint's bones” taste like heaven.

This German comfort food unites earthbound potatoes with apples from above.

Make yourself delicious jewelry with these sweet Italian biscuits.

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

The simple sweets welcomed Cornish fishermen after they returned with their catch.