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

This Canadian favorite is relatively unknown elsewhere.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Grab life by the Georgian wine horn.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Sicilian nuns once hung these sugary "fruits" from tree branches.

The decadent pastry almost outshines the Slovenian lake it's named for.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

A popular Slovenian fast-food joint doesn't specialize in beef.

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

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

This “brown cheese” tastes like caramel.

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

These delicious strands of juice-coated nuts look like colorful candlesticks.

Most people have never tasted the real thing.

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

Economists use this cheesy bread as a metric for cost of living between Georgian cities.