Foods STEVENOMAD Has Tried

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

Spain's salt-cured tuna is known as “the ham of the sea.”

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

It takes patience and skill to harvest these delicious bivalves.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

Meet Sweden's savory “sandwich cake.”

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

This heavenly custard was born from the leftovers of sherry winemaking.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

These salty potatoes were originally boiled in seawater.

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

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

This herb gives cocktails another kind of buzz.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

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

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

Just so we’re clear, there is actually milk in this old English punch.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

This bright green cocktail doubles as dessert.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.