Foods Rachel Rummel Has Tried

A Finnish treat that's sweet, dark, and herbal.

In Icelandic cuisine, few things are more traditional than half a sheep's head.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Icelanders make a very, very good dog.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

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

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

In this island town, stew gets cooked by volcano.

This sausage saved Jews' lives in Inquisition-era Portugal.

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

A sandwich so decadent, it was once inappropriate for women to order one.

Royalty adored the Abbot of Priscos' porcine dessert.

What look like noodles are actually delicious baby eels.

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

Artichokes form the backbone of this vegetal liqueur.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

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

Make yourself delicious jewelry with these sweet Italian biscuits.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

This cosmic-colored flavor is a Midwestern mystery.

A dark soda with a dark history.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

This cookie is found only in Rome's Jewish quarter.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.