This beef patty oozes cheese from within.

This “brown cheese” tastes like caramel.

A pharmaceutical company developed this beverage as drinkable IV solution.

Fermenting tubers with spices, eggshells, and sugar creates a fizzy, wassail-flavored drink.

The Rwandan condiment is so spicy, it's served with eyedroppers.

At Danish birthday parties, you can have your cake and decapitate it, too.

Devoted fans pay thousands for bricks of this fermented tea.

The Detroit favorite is one of the oldest sodas in the United States.

These dairy-based sculptures have been state fair traditions for more than a century.

These Bavarian cookies are also intricate works of art.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

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

This New Year's luck-bringer has a controversial contemporary taste.

This Canadian favorite is relatively unknown elsewhere.

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

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

The candy is huge with Norwegian hikers and skiers.

These saffron buns are eaten on Lucia Day in Sweden.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

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

This nightmarish-looking fruit has serious healing potential.

No rodents were harmed in the making of this fried Canadian treat.