Make yourself delicious jewelry with these sweet Italian biscuits.

The fiery fruit brandy of the Balkans.

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

What began as an April Fools' Day prank ended in a testicle-spiked beer.

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

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

This tasty Czech pastry is now a Texan tradition.

A crossbred table grape variety that tastes an awful lot like spun sugar.

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

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

These seasonal brews gets made with an ephemeral ingredient.

Most sushi fans have never tried this rare rhizome.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

A wine so luxuriously sweet, it's consumed by the spoonful.

This Southern church group favorite isn't Slavic at all.

This sweet, caramelized dessert comes from curdled milk.

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

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

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

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

A sweet and sticky accident from Derbyshire, England.