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

The briny “asparagus of the sea” grows along coasts around the world.

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

After being banned for a decade and a half, this Roman classic is back on the table.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

This British temperance tonic is now a Ramadan favorite.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

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

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

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

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

A radish scramble gets lost in translation.

Romania's all-occasion plummy spirit.

The secret to Romania's hangover-busting soup is tripe.

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

A bitter liqueur that traces the history of a Hungarian-Jewish family.

The secret to this sandwich is the cow’s fourth stomach.

This cookie is found only in Rome's Jewish quarter.

The true Mongolian barbecue.

The traditional sweet currant cake has an incendiary reputation.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.