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

This tasty Czech pastry is now a Texan tradition.

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

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

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

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

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

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

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

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

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

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

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

Deer antlers were once essential to light and fluffy baking.

These pull-apart rolls were once baked with lottery tickets in the center.

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

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

To find this fermented fish dish of notorious scent, you'll need to venture beyond French Polynesia's resort kitchens.

Catch these floating noodles before they flow by.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

A ritual that showcases the beauty of the present moment.

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

Beneath its serpent-like skin lies pineapple-flavored flesh.