Foods Jeremy Krantz Has Tried

Eating these unpredictable tapas is a game of spicy-pepper roulette.

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

Would you like some coffee flavor with your milk?

Pink or green syrup turns a historic German ale into a tart, sweet delight.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Artichokes form the backbone of this vegetal liqueur.

Brewers freeze their beer to make this high-octane, sweet style.

Only a few breweries still make smoky beer in this classic German style.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

These seasonal brews gets made with an ephemeral ingredient.

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

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

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

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

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

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

This zippy Newfoundland condiment inspires a deep, burning loyalty.

For a juicier burger, steam it like a vegetable.

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