Foods Talbot von Sregor Wants to Try

The mellow-buzz brew that once fueled Native Americans is making a comeback.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

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

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

The Irish bread comes with raisins and omens.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

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

This bright green cocktail doubles as dessert.

A dark soda with a dark history.

Colonial Americans would try anything to revive bad beer.

The ultimate in nutty brews.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This spiced, warming drink may have helped broker peace between warring tribes.

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

This cocktail is a New York City summertime staple, albeit an illegal one.

There's an elephant in the room when it comes to the world's most expensive brew.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

The fiery fruit brandy of the Balkans.

Ancient Celtic settlers brought this honey-based drink to Brittany.

The ocean-scented brew pays homage to an old Scottish style.

Romania's all-occasion plummy spirit.