Soda mixed with milk creates this frosty, creamy drink.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

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

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

The pickled Baltic herring has an explosive reputation.

In Czechia, a foamy beer is a sweet and creamy treat.

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

This gooey, sweet treat was a Soviet staple.

The sweet is naturally a bubblegum shade of pink.

The fiery fruit brandy of the Balkans.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Recently introduced to France, it's the color of pool water.

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

The decadent pastry almost outshines the Slovenian lake it's named for.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Some families keep their holiday meal fresh by letting it live in their bathtub.

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

These pull-apart rolls were once baked with lottery tickets in the center.

These “drowning” pickled sausages may be named for their appearance or their inventor's untimely demise.

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