Foods Roseparis Wants to Try

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

This violet-hued liquor is Brazil's oldest spirit.

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

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

Ancient Celtic settlers brought this honey-based drink to Brittany.

Romania's all-occasion plummy spirit.

In this island town, stew gets cooked by volcano.

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

With this Dutch liqueur, you can now drink licorice.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

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

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

A sweet regional alternative to the maple kind.

Revelers roast wieners and “witches” at this annual Czech festival.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

This hallucinogenic honey can sell for over $60 a pound on the black market.

Ground nuts provide the base for this warm, caffeine-free drink.

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

This rare berry grows only in two Chilean towns.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

A wine so luxuriously sweet, it's consumed by the spoonful.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.