Foods mstipanicev Wants to Try

Batches of this Scottish flavor get a bagpipe escort into the parlor.

These insects swell with sweet, golden nectar.

Scandinavians use blood to make dense, dark, savory flapjacks.

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

The candy is huge with Norwegian hikers and skiers.

The world's northernmost commercial brewery makes beer with water from a glacier.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

This “brown cheese” tastes like caramel.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Even its creator says to stick to one scoop.

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

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

These Dutch doughnuts are classic New Year's treats.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam.

Some fish can dance.

Cheddar cheese flavors a classic frozen treat in the Philippines.

This Borneo specialty tastes like olives, carrots, and brie cheese—if you know how to prepare it.

Find this rare, savory mango on the periphery of Borneo markets with other odorous fruit.

Carnivorous pitcher plants make excellent pouches for sticky rice.

These epic Filipino feasts feature lavish spreads and forego utensils.

A “pool of beans” makes a hearty breakfast in Johor, Malaysia.

On the streets of Cebu City, strangers share bubbling woks of pork brain gravy.

This long-extinct pungent delight has made a comeback in Wisconsin.