No one eats pickled herring like the Dutch.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

They helped Victorian men drink tea while protecting their precious facial hair.

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

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

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

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

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

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

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

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

This sweet symbolic figurine is a Sicilian holiday tradition.

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

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

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

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

This slightly sweet dessert is a staple in some Black American Muslim communities.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

From the makers of Reddi-Wip, instant bacon that would destroy your toaster.

This jewel-like corn became an internet sensation.

Take a bite out of this apple to reveal its pink interior.