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

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

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

In Czechia, a foamy beer is a sweet and creamy treat.

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

These holiday cakes link Christmas to the Norse god of lightning.

This French wedding cake is a caramel-wrapped tower of pastry balls.

For those craving intensity beyond black licorice, how about tar?

No rodents were harmed in the making of this fried Canadian treat.

The dainty, cream-filled specialty is on the brink of extinction.

This candy rarely ventures beyond Canada's borders.

Floridians baked this tangy treat before key lime took over the state's pie scene.

Ethiopian honey wine is sweet, funky, and perfect with injera.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

An ancient cooking method still produces delicious, beachside feasts.

The holiday tradition of hiding an ornamental veggie.

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

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

A Finnish treat that's sweet, dark, and herbal.

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

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

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

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.