Icelanders make a very, very good dog.

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

These savory pastries come from Lithuania's Karaim minority.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

A century-old organism creates some of the world's best bread.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Pennsylvania's pork loaf embodies Amish resourcefulness.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

This dessert is roasted over a fire and looks like a tree.

The most sobering salad of the Russian Civil War.

Savory meat jelly with a dollop of spicy mustard is a customary New Year's dish in Russia.

This German sundae masquerades as an Italian dinner.

This “brown cheese” tastes like caramel.

The stinky cheese comes with onions and bathroom humor.

The dessert that's also a meal.

The pickled Baltic herring has an explosive reputation.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Hungary's favorite chocolate bar is filled with cheese curd.

This gooey, sweet treat was a Soviet staple.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

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.

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

Finns treat this rich, baked cheese like bread.