This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

The original Cronut was named after a legendary acrobat's sneeze.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

To earn a waffle from these vendors, you must first play a game of roulette.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

Facing invasion, the small town of Boticas buried their bottles and gave birth to a unique style of wine.

Sabering champagne doesn’t hold a candle to this method of cracking open wine bottles with red-hot iron.

One small Portuguese town celebrates a saint with phallic cakes.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

This gendered sweet swap practically oozes sexual innuendos.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.

In Portugal, a bowl of “camel’s drool” is a sweet treat.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

Infants and Genghis Khan enjoyed this fermented mare's milk.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

To taste the oldest wine still in production, head to Cyprus.