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

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

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

A century-old organism creates some of the world's best bread.

A bar sharing a basement with a pickle place led to an unusual drink.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

It's so much more than just mayonnaise and ketchup.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

In Alabama, smoked meat gets dressed up in white.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Northern Mexico's lesser-known spirit gets a snake-based infusion.

This is one seriously polarizing pie.

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

These entrails identified safe venues for Black musicians during the Jim Crow era.

Only a few breweries still make smoky beer in this classic German style.

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

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

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

These Dutch doughnuts are classic New Year's treats.

The holiday tradition of hiding an ornamental veggie.