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

This Cape Town sandwich is as extravagant as a certain literary character.

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

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

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

Not even Harry Potter could resist this whimsical British dessert.

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

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Anyone for a shot of “Black Death”?

This British temperance tonic is now a Ramadan favorite.

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

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

From postwar dessert to sweet slice of Canadian identity.

No rodents were harmed in the making of this fried Canadian treat.

This Canadian favorite is relatively unknown elsewhere.

This pineapple soft serve has a cult following at Disney theme parks.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The world's least practical and most delicious edible straw.

These beloved New Zealand cookies have a mysterious past.

The fruit so pungent it's banned from trains, hotels, and public places.

A radish scramble gets lost in translation.

These pungent fermented soybeans are coated in probiotic slime.

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