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

A match made in heaven (and also Kentucky).

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.

These muscular organs are a crispy, chewy Southern favorite.

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.

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

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

These seasonal brews gets made with an ephemeral ingredient.

Most sushi fans have never tried this rare rhizome.

It takes patience and skill to harvest these delicious bivalves.

These tricky pitchers turned pouring into a complex drinking game.

This wheat-based coffee alternative has a cult following.

In Catalonia, the fortified wine has its own weekend ritual.

This heavenly custard was born from the leftovers of sherry winemaking.

Now largely forgotten, the pairing was once as popular as PB&J.

The Netherlands' most famous treat now comes in a bottle.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

The Detroit favorite is one of the oldest sodas in the United States.

This rustic cider's name derives from an English term for fruit thievery.

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