Spread this fat-poached meat on a crusty French loaf.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

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

The 17th-century dessert plants an isle of meringue in a sea of custard.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Everyone says this vintage chewing gum tastes like soap, including the company.

These holiday cakes link Christmas to the Norse god of lightning.

This orange and black licorice flavor is kind of a big deal in Canada.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Where maple sap flows, all one needs to make taffy is snow.

This Canadian favorite is relatively unknown elsewhere.