These gigantic clay pots are the secret to Georgia's unusual wine.

These woolly pigs produce the “Kobe beef of pork.”

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

Hungary's favorite chocolate bar is filled with cheese curd.

The traditional sweet currant cake has an incendiary reputation.

Russian Mardi Gras features blinis, fistfights, and burning effigies.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

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

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

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

The washed and dried root of the licorice plant was once a popular natural “candy.”

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

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

The secret to Romania's hangover-busting soup is tripe.

Though its home region has been split by war, love for this hearty pastry transcends borders.

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

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

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