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

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

This dessert is roasted over a fire and looks like a tree.

This haggis-meatloaf mashup is a Romanian Easter classic.

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

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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

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

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

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

The secret to Romania's hangover-busting soup is tripe.

Duck blood makes this Polish soup extra rich.

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

A wine so luxuriously sweet, it's consumed by the spoonful.

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

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

Hungary's favorite chocolate bar is filled with cheese curd.

Most people have never tasted the real thing.

The pungent pickled cheese is a popular Czech bar snack.

The dessert that's also a meal.

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