Some Sicilians start their day with this decadent combination.

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

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

A now-archaic Scottish breakfast paved the way for this popular dessert.

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

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

The fruit so pungent it's banned from trains, hotels, and public places.

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

The traditional sweet currant cake has an incendiary reputation.

The fiery fruit brandy of the Balkans.

The sweet is naturally a bubblegum shade of pink.

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

A sweet and sticky accident from Derbyshire, England.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

Remembering a time when designated celery vases were prized centerpieces.

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

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

This pancake pays tribute to one of Japan's favorite fish.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

After the birth of a child, Dutch families celebrate with a sweet and colorful treat.

This ruby, tannic style is little-known outside its native Bulgaria.

The sweet, spiraled pastries were once a staple on cold days in the American South.