At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

Called the turducken of desserts, this multilayered cake hides two pies inside.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

It's a whirlpool, it's an emoji, it's a fishcake!

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

A pharmaceutical company developed this beverage as drinkable IV solution.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

A Victorian favorite is hanging on in Pennsylvania.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

These “drowning” pickled sausages may be named for their appearance or their inventor's untimely demise.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

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

Teething babies and royalty were fans of this British city's signature sherry.

This pineapple soft serve has a cult following at Disney theme parks.

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

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This retro sandwich filling was once a convenient, comforting funeral food.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This bright green cocktail doubles as dessert.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.