Foods OiNeb Has Tried

Peru's purple drink made from purple corn.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.

This “brown cheese” tastes like caramel.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The sweet is naturally a bubblegum shade of pink.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

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.

A hearty Irish staple that can tell your fortune.

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

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

Real maraschinos were born more than a century ago in an Italian distillery.

This rustic cider's name derives from an English term for fruit thievery.

A now-archaic Scottish breakfast paved the way for this popular dessert.

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Make like Jane Austen and sip from the fountain in this famed Pump Room.