Icelanders make a very, very good dog.

Some fish can dance.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

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

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Romania's all-occasion plummy spirit.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Anyone for a shot of “Black Death”?

This curry celebrates Japan's maritime history.

It takes patience and skill to harvest these delicious bivalves.

Real maraschinos were born more than a century ago in an Italian distillery.

In Catalonia, the fortified wine has its own weekend ritual.

These sweet hands come with stories of triumph and brutality.

These detailed, dainty confections are made by hand with minimal tools.

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

These pink cookies are destined to be dunked in champagne.

This retro sandwich filling was once a convenient, comforting funeral food.

A crossbred table grape variety that tastes an awful lot like spun sugar.

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

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The caffeinated wine is made by British monks and loved by Scottish criminals.

A pharmaceutical company developed this beverage as drinkable IV solution.

Teething babies and royalty were fans of this British city's signature sherry.