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

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

Fresh fruit is the main feature of this sweet sandwich.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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

A decadent dessert whose Italian name translates to “nipples of Venus.”

These giant, volcano-shaped barnacles house sweet, crablike meat.

This tasty Czech pastry is now a Texan tradition.

One of America's earliest candies is still available to buy.

This jelly is made with dandelions and tastes like honey.

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

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

This sweet Scottish pudding gets boiled in a bag for special occasions.

A very non-vegan dish inspired this vegan chocolate.

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

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

Why not fry a year-old leaf?

The first thing eaten off the Ark.

It's what you order when you're a Christian pilgrim at the Sea of Galilee.