Foods Tony Nicholls Has Tried

Pressed from frozen grapes, this prized wine was a sweet accident.

Sheffield’s secret sauce has a cult following.

These holiday cakes link Christmas to the Norse god of lightning.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

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

This coffee additive and killer of trees has a reputation as a medical marvel.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

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

Anyone for a shot of “Black Death”?

The washed and dried root of the licorice plant was once a popular natural “candy.”

This British temperance tonic is now a Ramadan favorite.

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

The original energy bar.

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

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

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

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.