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

This Canadian favorite is relatively unknown elsewhere.

Curry powder gives this savory seasoning its golden hue.

In the Australian desert, the roots of the witchetty bush hold a savory treat.

Slice one open for some citrus caviar.

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

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

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

These detailed, dainty confections are made by hand with minimal tools.

Dutch travelers who want the taste of home can always pack “vacation cheese.”

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

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This British temperance tonic is now a Ramadan favorite.

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

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

Beneath its serpent-like skin lies pineapple-flavored flesh.

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

The oldest fruit native to North America is probably the least known.