A bitter liqueur that traces the history of a Hungarian-Jewish family.

The secret to Romania's hangover-busting soup is tripe.

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

The sweet is naturally a bubblegum shade of pink.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Chocolate-covered cheese curds make sweet Estonian energy bars.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

This Lithuanian brew adds green peas to the malt.

This Southern church group favorite isn't Slavic at all.

These savory pastries come from Lithuania's Karaim minority.

This tasty Czech pastry is now a Texan tradition.

These cheese balls have fueled Central Asian nomads for centuries.

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

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

These old-school metal tea-glass holders are a fixture on Russian trains.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.