The melon has its own sculpture, festival, and order of knights.

These cheese balls have fueled Central Asian nomads for centuries.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

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

These pink cookies are destined to be dunked in champagne.

These tricky pitchers turned pouring into a complex drinking game.

This decadent cheese has frugal roots.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

These extra-cheesy potatoes resemble decadent fondue.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

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

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Infants and Genghis Khan enjoyed this fermented mare's milk.

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.

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

Ancient Celtic settlers brought this honey-based drink to Brittany.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

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

This "Fluid of Beef" fed an army and makes a hearty tea.

This condiment proves that what the world considers delicious is (nearly) universal.

Most people have never tasted the real thing.