Foods Rainer Heer Has Tried

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Deer antlers were once essential to light and fluffy baking.

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

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

“And eggs are open in the twinkling of an eye.”

This German sundae masquerades as an Italian dinner.

These Bavarian cookies are also intricate works of art.

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

This summery parfait has mingled with British royals and literary elites.

One of Scotland’s quirkier sports involves tossing stuffed sheep stomachs.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Beneath its serpent-like skin lies pineapple-flavored flesh.

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

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

This German comfort food unites earthbound potatoes with apples from above.

A wartime rice scarcity made this versatile pancake a Japanese staple.

Mexico's “mouse melon” is actually a tiny cucumber.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.