The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Created during a cocoa shortage, the grain-based “chocolate” bar became an Estonian classic.

Fresh fruit is the main feature of this sweet sandwich.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

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

Make like Jane Austen and sip from the fountain in this famed Pump Room.

South Korea's oldest alcoholic beverage is making a comeback.

This edible silver garnish has long added bling to South Asian cuisine.

This savory seafood condiment is named after the finest cognacs.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

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

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

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

A pharmaceutical company developed this beverage as drinkable IV solution.

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

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

The candy is huge with Norwegian hikers and skiers.