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

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

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

These detailed, dainty confections are made by hand with minimal tools.

In Tibet, blood sausage is the byproduct of bloodletting yaks for healing purposes.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

This edible silver garnish has long added bling to South Asian cuisine.

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

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

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

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

This cotton candy-like garnish is made of dried, candied meat.

These Bavarian cookies are also intricate works of art.

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

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

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

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

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

In Tibetan temples, yak butter burns day and night.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

Most sushi fans have never tried this rare rhizome.

The key to this coffee is fresh milk—preferably straight from the cow.

Devoted fans pay thousands for bricks of this fermented tea.