When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

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

These detailed, dainty confections are made by hand with minimal tools.

Finns treat this rich, baked cheese like bread.

In northern Scandinavia, cups of coffee get enhanced with cheese.

Deep-fried pork intestines make a crispy, salty snack on the streets of Cebu City.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

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

The treasures are colorful fruits and nuts.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

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

In this Laotian specialty, a medley of herbs, chilis, and peanuts swims in a sanguine dressing.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Slice one open for some citrus caviar.

The St. Louis creation earned the "best use of the worst cheese" award.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

On the streets of Cebu City, strangers share bubbling woks of pork brain gravy.

In Tibet, blood sausage is the byproduct of bloodletting yaks for healing purposes.

In Turkey, drinkers head off hangovers with creamy tripe soup.

These saffron buns are eaten on Lucia Day in Sweden.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.