This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

The portable breakfast food might've originated with British soldiers returning from India.

These savory pastries come from Lithuania's Karaim minority.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

This regional Russian delicacy once called itself Parisian.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

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.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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

A veal-based sausage that survived a royal beef ban.

The aging process of this formaggio begins in a barrel of wine.

No one eats pickled herring like the Dutch.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

These Dutch doughnuts are classic New Year's treats.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”