Foods radishthegreat Has Tried

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

These holiday cakes link Christmas to the Norse god of lightning.

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

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

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

A hangover cure that spans classes and centuries.

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

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

A unique take on Szechuan dumplings is now a Montreal specialty.

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

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Deer antlers were once essential to light and fluffy baking.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

"Monk's Head" cheese requires a special shaver.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

Brewers freeze their beer to make this high-octane, sweet style.

This “brown cheese” tastes like caramel.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

The first American doughnut chain used spuds.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.