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

The anus-shaped fruit tastes like cinnamon applesauce.

The Belgian candy that sparked an epic vendor battle.

Only two silent monks know all 130 plants that go into this herbal liqueur.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

The fiery fruit brandy of the Balkans.

These Dutch doughnuts are classic New Year's treats.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

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

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.”

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

These sweet hands come with stories of triumph and brutality.

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

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

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