Foods rhumphrey17 Wants to Try

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

The German auto maker’s “part no. 199 398 500 A” is a pack of sausages.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

When half of Barbados’s national dish migrated across maritime borders, drama ensued.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

The basement of a 19th-century government building provides peak conditions for delicious fungi.

These pull-apart rolls were once baked with lottery tickets in the center.

Nothing to see here, just a humble pie sandwich.

Finns treat this rich, baked cheese like bread.

The caffeinated wine is made by British monks and loved by Scottish criminals.

We can thank coconuts for this lesser-known tropical moonshine.

The world's northernmost commercial brewery makes beer with water from a glacier.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

The aging process of this formaggio begins in a barrel of wine.

This famous Italian honey is now produced only on an Australian island.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

This protected German fruit has its own representative queen.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.