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

The melon has its own sculpture, festival, and order of knights.

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

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

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

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

These extra-cheesy potatoes resemble decadent fondue.

The Belgian candy that sparked an epic vendor battle.

Most people have never tasted the real thing.

The 17th-century dessert plants an isle of meringue in a sea of custard.

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

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

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

Spread this fat-poached meat on a crusty French loaf.

A very non-vegan dish inspired this vegan chocolate.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

It's so much more than just mayonnaise and ketchup.

Meat covered in gelatinous goo was once a classic American comfort food.

A century-old organism creates some of the world's best bread.

This coffee additive and killer of trees has a reputation as a medical marvel.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

These holiday cakes link Christmas to the Norse god of lightning.