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

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

These extra-cheesy potatoes resemble decadent fondue.

These French candies originally came in seashells.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

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

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

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

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.

"Monk's Head" cheese requires a special shaver.

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

The melon has its own sculpture, festival, and order of knights.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

A rainbow of flavor that harks back to childhood.

The world's least practical and most delicious edible straw.

This classic Australian candy looks like pink toothpaste and tastes like perfume.

Curry powder gives this savory seasoning its golden hue.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.