Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

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

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

The fiery fruit brandy of the Balkans.

The holiday tradition of hiding an ornamental veggie.

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

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

Its deep-fried crust is part of a longstanding Neapolitan tradition.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

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

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

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

This cosmic-colored flavor is a Midwestern mystery.

Next-level egg rolls are wrapped in an entire chicken wing.

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