These dairy-based sculptures have been state fair traditions for more than a century.

These sweet hands come with stories of triumph and brutality.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

A hearty Irish staple that can tell your fortune.

Duck blood makes this Polish soup extra rich.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

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

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

This spiced, warming drink may have helped broker peace between warring tribes.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

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

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

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

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

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

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The Carnival cake comes with a hidden baby Jesus inside.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.