The bread and butter of Dutch cuisine includes these jumbo sprinkles.

In Finland, you sizzle along with your meal.

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

This German sundae masquerades as an Italian dinner.

The stinky cheese comes with onions and bathroom humor.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

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

This German comfort food unites earthbound potatoes with apples from above.

The sweet is naturally a bubblegum shade of pink.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

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

Brewers freeze their beer to make this high-octane, sweet style.

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

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

"Monk's Head" cheese requires a special shaver.

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

These salty potatoes were originally boiled in seawater.

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

This summery parfait has mingled with British royals and literary elites.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

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