The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Most people have never tasted the real thing.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

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

Artichokes form the backbone of this vegetal liqueur.

A hearty Irish staple that can tell your fortune.

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

A wine so luxuriously sweet, it's consumed by the spoonful.

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

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

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.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This bright green cocktail doubles as dessert.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

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