Foods microvroni Has Tried

These holiday cakes link Christmas to the Norse god of lightning.

This condiment proves that what the world considers delicious is (nearly) universal.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This mushroom tastes just like chicken.

The anus-shaped fruit tastes like cinnamon applesauce.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

Most people have never tasted the real thing.

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

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

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

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

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

To make the perfect matcha, start with the perfect whisk.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

These detailed, dainty confections are made by hand with minimal tools.

One of the earliest fire-starting “technologies.”

Deer antlers were once essential to light and fluffy baking.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This Canadian favorite is relatively unknown elsewhere.