Icelanders make a very, very good dog.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

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

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

This spiced, warming drink may have helped broker peace between warring tribes.

A hearty Irish staple that can tell your fortune.

These detailed, dainty confections are made by hand with minimal tools.

To do Christmas right, Italians turn to heavenly chestnuts.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This cousin of root beer has a long history and a surprisingly minty taste.

This is what happens when soldiers pick a new name for meat on bread.

Quench your thirst with the refreshing taste of celery soda.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

These holiday cakes link Christmas to the Norse god of lightning.

The sweet, tiny wild berries are only available for two months each year.

This bright green cocktail doubles as dessert.

Mornings in Amish country once called for pie-cake and coffee.

The Carnival cake comes with a hidden baby Jesus inside.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

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

Fluffy, crispy, and large enough to share, it's no ordinary pancake.