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

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

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

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

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

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

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

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

This Canadian favorite is relatively unknown elsewhere.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

This is one expensive load of crap.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

The fruit so pungent it's banned from trains, hotels, and public places.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

These delicious strands of juice-coated nuts look like colorful candlesticks.

The Andean root once fueled Inca warriors.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This condiment proves that what the world considers delicious is (nearly) universal.

This German sundae masquerades as an Italian dinner.

Most people have never tasted the real thing.

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