Foods srscheffel Has Tried

North Carolina's “poor man’s pâté” is rich in flavor.

This "Fluid of Beef" fed an army and makes a hearty tea.

A greasy crossroads of history and culture.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Coke spiked with aromatic spirits of ammonia was once used to treat everything from hangovers to indigestion.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

The Detroit favorite is one of the oldest sodas in the United States.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

The dainty, cream-filled specialty is on the brink of extinction.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

This Dutch-Indonesian cake contains up to 30 layers.

The Rwandan condiment is so spicy, it's served with eyedroppers.

A pharmaceutical company developed this beverage as drinkable IV solution.

Blood-and-barley dumplings give this Finnish soup its iconic texture.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.

In the American South, some believe it deters rain on one's wedding day.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

This Christmas bread is formed in the shape of the baby Jesus.

This star-shaped fruit has been beloved for centuries.

This decadent cheese has frugal roots.