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

The traditional way to send a stream of wine straight to your mouth.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

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

The washed and dried root of the licorice plant was once a popular natural “candy.”

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

A hearty Irish staple that can tell your fortune.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

To do Christmas right, Italians turn to heavenly chestnuts.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

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

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

Don your party hat, sing, and chow down at these seasonal Swedish crayfish feasts.

Meet Sweden's savory “sandwich cake.”

These chocolate-covered peanuts got M&M's banned in Sweden.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Finally, an edible carrying case for fish.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

For those craving intensity beyond black licorice, how about tar?

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Traditional Easter pudding, best served untraditionally.

A Finnish treat that's sweet, dark, and herbal.

Scandinavians use blood to make dense, dark, savory flapjacks.