Foods Alan Newman Has Tried

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

Sheffield’s secret sauce has a cult following.

In Catalonia, the fortified wine has its own weekend ritual.

The simple sweets welcomed Cornish fishermen after they returned with their catch.

Sri Lanka's crispy, bowl-shaped pancake comes with an egg at the bottom.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

No one eats pickled herring like the Dutch.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

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

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

It takes only two hours for palm sap to become palm wine.

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

A sweet and sticky accident from Derbyshire, England.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

Indiana's unofficial state pie was once a desperate measure.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

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

What look like noodles are actually delicious baby eels.

The original energy bar.

This "Fluid of Beef" fed an army and makes a hearty tea.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.