The briny “asparagus of the sea” grows along coasts around the world.

This spiced jerky is a beloved snack in South Africa.

The sweet is naturally a bubblegum shade of pink.

Romania's all-occasion plummy spirit.

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

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Battered and fried testicles make use of a cattle-country surplus.

This bird comes with a brew inside.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

Produced since 1847, these classic New England candies almost disappeared in 2018.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

A hearty Irish staple that can tell your fortune.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

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

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

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Real maraschinos were born more than a century ago in an Italian distillery.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

These dairy-based sculptures have been state fair traditions for more than a century.