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

These marvelous mussels are cooked under pine needles.

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

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

The surprisingly subversive history of dancing over afternoon tea.

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

Brie's dark, older cousin can only be found in one region of France.

Ancient Celtic settlers brought this honey-based drink to Brittany.

An obscure Italian amaro became the pride of Pittsburgh.

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

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.

To do Christmas right, Italians turn to heavenly chestnuts.

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

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

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

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

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

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

After being banned for a decade and a half, this Roman classic is back on the table.

Bread so thin, you can read music through the dough.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.