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

The melon has its own sculpture, festival, and order of knights.

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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

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

These holiday cakes link Christmas to the Norse god of lightning.

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

This jelly is made with dandelions and tastes like honey.

This French wedding cake is a caramel-wrapped tower of pastry balls.

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

These extra-cheesy potatoes resemble decadent fondue.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Slice one open for some citrus caviar.

To make the perfect matcha, start with the perfect whisk.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

A sailor's stew that's come to define Liverpudlians.

This summery parfait has mingled with British royals and literary elites.

To do Christmas right, Italians turn to heavenly chestnuts.

A sweet and sticky accident from Derbyshire, England.

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

Thai street vendors serve this spicy seafood while it's still moving.

This Canadian favorite is relatively unknown elsewhere.

These pink cookies are destined to be dunked in champagne.