In Catalonia, the fortified wine has its own weekend ritual.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

The Carnival cake comes with a hidden baby Jesus inside.

Funerals in the Lone Star State call for this comforting chocolate treat.

In Alabama, smoked meat gets dressed up in white.

The first American doughnut chain used spuds.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Real maraschinos were born more than a century ago in an Italian distillery.

Devoted fans pay thousands for bricks of this fermented tea.

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

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Historians debate whether this dish actually originated with Italian sex workers.

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

This pineapple soft serve has a cult following at Disney theme parks.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The fairest and rarest of them all.

The aging process of this formaggio begins in a barrel of wine.

In Gilroy, California, garlic flavors everything, including desserts.