In northern Scandinavia, cups of coffee get enhanced with cheese.

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

The world's northernmost commercial brewery makes beer with water from a glacier.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This “brown cheese” tastes like caramel.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

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

This gooey, sweet treat was a Soviet staple.

The dessert that's also a meal.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

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

These cheese balls have fueled Central Asian nomads for centuries.

This ruby, tannic style is little-known outside its native Bulgaria.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

The anus-shaped fruit tastes like cinnamon applesauce.

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.