The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

It's so much more than just mayonnaise and ketchup.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This signature pepper has been a hot commodity since the Maya era.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

Delve into the inner stalls of the city's market and find this prized delicacy.

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

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.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

In medieval Germany, drinkers followed a star to local lager.

The sweet is naturally a bubblegum shade of pink.

Goggles are a good idea at this wine-slinging battle.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

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

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.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

South Korea's oldest alcoholic beverage is making a comeback.