Foods priestlyblack Has Tried

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

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

This British temperance tonic is now a Ramadan favorite.

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

These detailed, dainty confections are made by hand with minimal tools.

Historians debate whether this dish actually originated with Italian sex workers.

A sailor's stew that's come to define Liverpudlians.

To do Christmas right, Italians turn to heavenly chestnuts.

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.

Pressed from frozen grapes, this prized wine was a sweet accident.

Meat covered in gelatinous goo was once a classic American comfort food.

This cousin of root beer has a long history and a surprisingly minty taste.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This is what happens when soldiers pick a new name for meat on bread.

This cure-all-turned-soda once outsold Coca-Cola.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

It's so much more than just mayonnaise and ketchup.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

The oldest fruit native to North America is probably the least known.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.