This gendered sweet swap practically oozes sexual innuendos.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

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

Ground nuts provide the base for this warm, caffeine-free drink.

This sliceable sweet treat is actually dairy-free.

Revelers roast wieners and “witches” at this annual Czech festival.

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

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

This protected German fruit has its own representative queen.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

The melon has its own sculpture, festival, and order of knights.

The aging process of this formaggio begins in a barrel of wine.