The bread and butter of Dutch cuisine includes these jumbo sprinkles.

The traditional sweet currant cake has an incendiary reputation.

The Irish bread comes with raisins and omens.

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

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

This British temperance tonic is now a Ramadan favorite.

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

This rustic cider's name derives from an English term for fruit thievery.

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

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

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

These pungent fermented soybeans are coated in probiotic slime.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

This pancake pays tribute to one of Japan's favorite fish.

Fresh fruit is the main feature of this sweet sandwich.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.

A rainbow of flavor that harks back to childhood.

This classic Australian candy looks like pink toothpaste and tastes like perfume.

It's fishy how close to an omelette this is.