This Finnish licorice liqueur is as black as ink and as salty as seawater.

With no trees left to burn, Icelanders turned to sheep dung for meat-smoking.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

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

Small Haitian distilleries are producing some of the purest rum in the world.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

The dainty, cream-filled specialty is on the brink of extinction.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

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

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

These Neapolitan Christmas sweets double as decorations.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

This is one seriously polarizing pie.

The St. Louis creation earned the "best use of the worst cheese" award.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

For Italian-Americans, Christmas Eve is all about the seafood.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

In Venezuela, traditional Christmas bread marries ham, raisins, and olives.

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