Soda mixed with milk creates this frosty, creamy drink.

This two-ingredient Malabari dessert turns separated eggs into a striking delicacy.

Celebrate the harvest and the return of a beloved mythical king with this 26-dish Malayali feast.

Goa's signature baked pudding cake is multicultural and multilayered.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

This edible silver garnish has long added bling to South Asian cuisine.

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

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

After being banned for a decade and a half, this Roman classic is back on the table.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

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

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Folding and deep-frying pies is a beloved Neapolitan tradition.

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

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

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

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

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

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

A sandwich so decadent, it was once inappropriate for women to order one.

In Portugal, a bowl of “camel’s drool” is a sweet treat.