Foods Seehawer Has Tried

In Gilroy, California, garlic flavors everything, including desserts.

Legend has it that a monk hid meat in these dumplings to fool God.

In Czechia, a foamy beer is a sweet and creamy treat.

Only two silent monks know all 130 plants that go into this herbal liqueur.

Funerals in the Lone Star State call for this comforting chocolate treat.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

This century-old New Orleans treat is still sold from a mule-drawn cart.

In Alabama, smoked meat gets dressed up in white.

To some, the soup's greens represent key moments of the crucifixion.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

You can still drink riesling and pinot noir from this medieval cellar.

Spread this fat-poached meat on a crusty French loaf.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

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

These extra-cheesy potatoes resemble decadent fondue.

The stinky cheese comes with onions and bathroom humor.

In medieval Germany, drinkers followed a star to local lager.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

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

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

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This Canadian favorite is relatively unknown elsewhere.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.