This retro sandwich filling was once a convenient, comforting funeral food.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

In this tangy treat, no part of the citrus is left behind.

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

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

This tasty Czech pastry is now a Texan tradition.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

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

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

These Bavarian cookies are also intricate works of art.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

This German sundae masquerades as an Italian dinner.

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

The fiery fruit brandy of the Balkans.

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

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

One of the world's least-loved liquors calls Chicago home.

This Chicago specialty stacks three cakes into one monster dessert.

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

This savory-sweet pairing is a classic school lunch.

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

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.