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

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

Artichokes form the backbone of this vegetal liqueur.

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

Most people have never tasted the real thing.

This dying practice requires total trust between horse and rider.

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

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

These sweet hands come with stories of triumph and brutality.

These Dutch doughnuts are classic New Year's treats.

The Belgian candy that sparked an epic vendor battle.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

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

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

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

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

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

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

These French candies originally came in seashells.

This Christmas bread is formed in the shape of the baby Jesus.

These pink cookies are destined to be dunked in champagne.

The 17th-century dessert plants an isle of meringue in a sea of custard.

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