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

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

Where maple sap flows, all one needs to make taffy is snow.

In Turkey, drinkers head off hangovers with creamy tripe soup.

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

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

The pickled Baltic herring has an explosive reputation.

Meet Sweden's savory “sandwich cake.”

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

"Monk's Head" cheese requires a special shaver.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

To do Christmas right, Italians turn to heavenly chestnuts.

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

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

Most people have never tasted the real thing.

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

Bread so thin, you can read music through the dough.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

Only two silent monks know all 130 plants that go into this herbal liqueur.

This French wedding cake is a caramel-wrapped tower of pastry balls.

Some Bretons claim that their signature treat is the fattiest pastry in the world.