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

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

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

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

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

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

The key to this colorful holiday sandwich is extra-crispy pork skin.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

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

"Monk's Head" cheese requires a special shaver.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

Devoted fans pay thousands for bricks of this fermented tea.

Some Sicilians start their day with this decadent combination.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

The original Cronut was named after a legendary acrobat's sneeze.

The holiday tradition of hiding an ornamental veggie.

“And eggs are open in the twinkling of an eye.”

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

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.

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

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

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.