The casserole with a person's name.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

To taste the oldest wine still in production, head to Cyprus.

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

The traditional sweet currant cake has an incendiary reputation.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

In ancient Rome, this fermented fish sauce sparked a booming industry.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

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

Devoted fans pay thousands for bricks of this fermented tea.

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.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

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

The higher you toss this fish salad, the luckier your year will be.

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

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

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

This savory seafood condiment is named after the finest cognacs.