Foods microvroni Wants to Try

The dessert that's also a meal.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

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

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat.

Traditional Easter pudding, best served untraditionally.

Make like Dostoyevsky and restore yourself with this Russian mineral.

For those craving intensity beyond black licorice, how about tar?

A bloody good candy bar.

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

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

Tarragon provides the herbal kick to this neon-green Georgian soda.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

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

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

The ultimate in nutty brews.

These lark-shaped buns herald spring.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

The traditional sweet currant cake has an incendiary reputation.

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

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