Foods waynes Has Tried

The most sobering salad of the Russian Civil War.

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

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

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Brewers freeze their beer to make this high-octane, sweet style.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

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

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

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

Battered and fried testicles make use of a cattle-country surplus.

This Chaoshan specialty makes it hard to resist playing with your food.

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

This condiment proves that what the world considers delicious is (nearly) universal.

No one eats pickled herring like the Dutch.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

The briny “asparagus of the sea” grows along coasts around the world.

The real "Canadian bacon" comes rolled in cornmeal.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

This cousin of root beer has a long history and a surprisingly minty taste.

Mornings in Amish country once called for pie-cake and coffee.

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