Foods Mina Murray Has Tried

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

The sweet, tiny wild berries are only available for two months each year.

An ancient cooking method still produces delicious, beachside feasts.

The bitter herb served on Passover can be anything from horseradish to lettuce.

These salted, pickled plums are an ancient Japanese hangover cure.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

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

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

These old-school metal tea-glass holders are a fixture on Russian trains.

Pennsylvania's pork loaf embodies Amish resourcefulness.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Spread this fat-poached meat on a crusty French loaf.

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

Artichokes form the backbone of this vegetal liqueur.

One of America's earliest candies is still available to buy.

A hearty Irish staple that can tell your fortune.

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

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

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

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

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This once-common spice is now almost completely unknown outside India.