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

The holiday tradition of hiding an ornamental veggie.

These Bavarian cookies are also intricate works of art.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

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

This New Year's luck-bringer has a controversial contemporary taste.

This Canadian favorite is relatively unknown elsewhere.

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

This retro sandwich filling was once a convenient, comforting funeral food.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

Pressed from frozen grapes, this prized wine was a sweet accident.

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

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

The most sobering salad of the Russian Civil War.

These woolly pigs produce the “Kobe beef of pork.”

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

A flour made from orchid roots makes for a popular Turkish drink.

A rare orchid ingredient makes this ice cream stretchy and chewy.

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

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

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

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.