Foods tstriegel Wants to Try

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

This French wedding cake is a caramel-wrapped tower of pastry balls.

Beer meets soda in this refreshing Estonian brew.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

A bloody good candy bar.

Tarragon provides the herbal kick to this neon-green Georgian soda.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

The best place to find the “nectar of the gods” is Holy Island.

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

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

Without salt or refrigeration, early residents of the Faroe Islands preserved their mutton with the cold wind.

The fiery fruit brandy of the Balkans.

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

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

The ancient game of wine-flicking is as difficult as it is messy.

This jelly is made with dandelions and tastes like honey.

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

After being banned for a decade and a half, this Roman classic is back on the table.

In ancient Rome, this fermented fish sauce sparked a booming industry.

The delicacy makes a rich, gamey appetizer in northern Sweden.

Though its home region has been split by war, love for this hearty pastry transcends borders.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.