The ancient game of wine-flicking is as difficult as it is messy.

This Greek dish maintains an old fisherman's tradition of preserving one's catch in bottles of seawater.

To track down these delicate, flavorful nuggets, you'll need to ask a local fisherman.

A timeless practical joke, brought to you by the ancient Greeks.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

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

You can still drink riesling and pinot noir from this medieval cellar.

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

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

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

This French marathon has regular stops for wine, cheese, and oysters.

Ancient Celtic settlers brought this honey-based drink to Brittany.

After dining on this fish, your next course might be 36 hours of hallucinations.

This decadent cheese has frugal roots.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

This star-shaped fruit has been beloved for centuries.

These French candies originally came in seashells.

This jelly is made with dandelions and tastes like honey.

Recently introduced to France, it's the color of pool water.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

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