This drink hasn't been produced since the late nineties, but still has a cult following.

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

This cocktail is a New York City summertime staple, albeit an illegal one.

The fiery fruit brandy of the Balkans.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The secret to this sandwich is the cow’s fourth stomach.

Pennsylvania's pork loaf embodies Amish resourcefulness.

Mornings in Amish country once called for pie-cake and coffee.

Pressed from frozen grapes, this prized wine was a sweet accident.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

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

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This Canadian favorite is relatively unknown elsewhere.

These holiday cakes link Christmas to the Norse god of lightning.

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

The secret to Romania's hangover-busting soup is tripe.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

This cousin of root beer has a long history and a surprisingly minty taste.

Don't call the crown jewel of New Jersey "Canadian bacon."

This sweet spud is neither made with tubers, nor of Irish origin.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.