From postwar dessert to sweet slice of Canadian identity.

This spiced jerky is a beloved snack in South Africa.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

No rodents were harmed in the making of this fried Canadian treat.

The real "Canadian bacon" comes rolled in cornmeal.

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

In the Congo, the cassava plant is also treasured for its leaves.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

This bird comes with a brew inside.

This style of fried chicken is pressure-cooked while it fries.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

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

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

These muscular organs are a crispy, chewy Southern favorite.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Real maraschinos were born more than a century ago in an Italian distillery.

This wheat-based coffee alternative has a cult following.

Now largely forgotten, the pairing was once as popular as PB&J.

This candy rarely ventures beyond Canada's borders.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.