A candy made with chocolate, coconut and ... mashed potatoes?

Brewers freeze their beer to make this high-octane, sweet style.

This tasty Czech pastry is now a Texan tradition.

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

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

A Victorian favorite is hanging on in Pennsylvania.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

This beef patty oozes cheese from within.

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

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

This praised oyster shucker is as elegant as it is dangerous.

Most sushi fans have never tried this rare rhizome.

Traditional sushi chefs produce optimal condiments with this ancient tool.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

Even a local sports team pays homage to these white-crusted, savory spuds.

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

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Historians debate whether this dish actually originated with Italian sex workers.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”