Foods Nina Studer Has Tried

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

This summery parfait has mingled with British royals and literary elites.

A sweet and sticky accident from Derbyshire, England.

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

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