Foods tmcc Has Tried

To taste the oldest wine still in production, head to Cyprus.

This German comfort food unites earthbound potatoes with apples from above.

The fiery fruit brandy of the Balkans.

A wartime rice scarcity made this versatile pancake a Japanese staple.

The first American doughnut chain used spuds.

This butterscotch-flavored fruit has a way with desserts.

Romania's all-occasion plummy spirit.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

In this island town, stew gets cooked by volcano.

Spread this fat-poached meat on a crusty French loaf.

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Artichokes form the backbone of this vegetal liqueur.

This tasty Czech pastry is now a Texan tradition.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A popular Slovenian fast-food joint doesn't specialize in beef.

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

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

You can still drink riesling and pinot noir from this medieval cellar.

"Monk's Head" cheese requires a special shaver.