Foods Rescaper Has Tried

This drink hasn't been produced since the late nineties, but still has a cult following.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

A Spanish ritual meant to inject effervescence into a flat drink.

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

This French wedding cake is a caramel-wrapped tower of pastry balls.

This German sundae masquerades as an Italian dinner.

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

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Hungary's favorite chocolate bar is filled with cheese curd.

The sweet is naturally a bubblegum shade of pink.

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

Folding and deep-frying pies is a beloved Neapolitan tradition.

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

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The Mexican fungal delicacy that makes corn taste like a mushroom.

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

A century-old organism creates some of the world's best bread.

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

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

Infants and Genghis Khan enjoyed this fermented mare's milk.