Foods priestlyblack Wants to Try

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

What look like noodles are actually delicious baby eels.

The traditional sweet currant cake has an incendiary reputation.

Royalty adored the Abbot of Priscos' porcine dessert.

Spain's salt-cured tuna is known as “the ham of the sea.”

Sheffield’s secret sauce has a cult following.

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

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

It's not Icelandic Christmas without two sodas in one cup.

In ancient Rome, this fermented fish sauce sparked a booming industry.

The delicacy makes a rich, gamey appetizer in northern Sweden.

Ground nuts provide the base for this warm, caffeine-free drink.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

This hearty kelp has been feeding Chileans for at least 14,000 years.

When life gives you burnt rice, make tea.

A Newfoundland brewery makes beer from glaciers that float along the shore.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

On this holiday, Icelandic children earn cream buns by spanking their parents.

To honor Iceland's patron saint, feast on fermented skate.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Saison dell'Aragosta is made with tasty Maine lobster.