This condiment proves that what the world considers delicious is (nearly) universal.

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

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

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

This British temperance tonic is now a Ramadan favorite.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

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.

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

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.