The anus-shaped fruit tastes like cinnamon applesauce.

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

Eating these unpredictable tapas is a game of spicy-pepper roulette.

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

Tarragon provides the herbal kick to this neon-green Georgian soda.

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

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

To do Christmas right, Italians turn to heavenly chestnuts.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

The melon has its own sculpture, festival, and order of knights.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

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

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

This bird comes with a brew inside.

This sweet spud is neither made with tubers, nor of Irish origin.

No slugs were harmed in the making of this five-cent sandwich.

The Catalan green onion has its own festival.

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

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Finns treat this rich, baked cheese like bread.

Serbians prepare these cold, jellied pork cubes for even colder winters.

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