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

The original energy bar.

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

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

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

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This British temperance tonic is now a Ramadan favorite.

This rustic cider's name derives from an English term for fruit thievery.

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

This summery parfait has mingled with British royals and literary elites.

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

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

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

Pastrami fans will find the taste of this Canadian spice blend very familiar.

Where maple sap flows, all one needs to make taffy is snow.

This orange and black licorice flavor is kind of a big deal in Canada.

This drink hasn't been produced since the late nineties, but still has a cult following.

Everyone says this vintage chewing gum tastes like soap, including the company.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

French Canadians find “nun’s farts” addictively delicious.

From postwar dessert to sweet slice of Canadian identity.

No rodents were harmed in the making of this fried Canadian treat.

The real "Canadian bacon" comes rolled in cornmeal.