Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

This New Year's luck-bringer has a controversial contemporary taste.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

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

A double-ended British pastry that's both main course and dessert.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Most people have never tasted the real thing.

The Belgian candy that sparked an epic vendor battle.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

The best place to find the “nectar of the gods” is Holy Island.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

This jelly is made with dandelions and tastes like honey.

The world's northernmost commercial brewery makes beer with water from a glacier.

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

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Recently introduced to France, it's the color of pool water.

This midwinter food festival honors Iceland's pagan history.

You can still drink riesling and pinot noir from this medieval cellar.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

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