In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

The washed and dried root of the licorice plant was once a popular natural “candy.”

A popular Slovenian fast-food joint doesn't specialize in beef.

This British temperance tonic is now a Ramadan favorite.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

You can still drink riesling and pinot noir from this medieval cellar.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The portable breakfast food might've originated with British soldiers returning from India.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

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

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

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

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

A sweet and sticky accident from Derbyshire, England.

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

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

This Canadian favorite is relatively unknown elsewhere.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

These pull-apart rolls were once baked with lottery tickets in the center.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.