In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

This sausage saved Jews' lives in Inquisition-era Portugal.

A sandwich so decadent, it was once inappropriate for women to order one.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

Spread this fat-poached meat on a crusty French loaf.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A cake so gooey, it requires a spoon.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

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

These salty potatoes were originally boiled in seawater.

In Portugal, a bowl of “camel’s drool” is a sweet treat.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.

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