Foods Vidiot Wants to Try

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

A cake as dark as a city hiding from enemy bombers.

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

A Spanish ritual meant to inject effervescence into a flat drink.

Benedictine monks in Oregon brew and serve this dark, heady beer.

These tricky pitchers turned pouring into a complex drinking game.

Not even Harry Potter could resist this whimsical British dessert.

This rustic cider's name derives from an English term for fruit thievery.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

A Canadian spirit made with Newfoundland's beloved berry.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

The essence of Canada's eastern coastline, distilled.

This beef patty oozes cheese from within.

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

The sweet Kiwi treat that represents a token reward.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.