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

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

With no trees left to burn, Icelanders turned to sheep dung for meat-smoking.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

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

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

This ancient, spreadable cheese is disappearing from Scottish cuisine.

The holiday tradition of hiding an ornamental veggie.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

A now-archaic Scottish breakfast paved the way for this popular dessert.

These Bavarian cookies are also intricate works of art.

These saffron buns are eaten on Lucia Day in Sweden.

This summery parfait has mingled with British royals and literary elites.

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

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

A Faroese dish that includes pilot whale meat and blubber, this traditional food requires weeks of preparation.

Without salt or refrigeration, early residents of the Faroe Islands preserved their mutton with the cold wind.

Egyptian pigeons are raised in special towers, then stuffed and eaten.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

Some bread goes in the oven for an hour; some goes underground for two years.

The birthplace of coffee celebrates community with a sensory feast.

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