The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

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

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

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

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

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

Historians debate whether this dish actually originated with Italian sex workers.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

This summery parfait has mingled with British royals and literary elites.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Icelanders make a very, very good dog.

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

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

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

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

Brie's dark, older cousin can only be found in one region of France.