Foods Jeremy Krantz Has Tried

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

In Catalonia, the fortified wine has its own weekend ritual.

This rustic cider's name derives from an English term for fruit thievery.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

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

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

This Canadian favorite is relatively unknown elsewhere.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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

In Alabama, smoked meat gets dressed up in white.

Most people have never tasted the real thing.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

These inky cloves have aged like a fine wine.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

This cotton candy-like garnish is made of dried, candied meat.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Real maraschinos were born more than a century ago in an Italian distillery.

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