They helped Victorian men drink tea while protecting their precious facial hair.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

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

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

Locals joke that you should be able to “float a horseshoe” on the thick brew.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Take a bite out of this apple to reveal its pink interior.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Produced since 1847, these classic New England candies almost disappeared in 2018.

This traditional Southern pairing captures sweet and salty in a single bottle.

This slightly sweet dessert is a staple in some Black American Muslim communities.

This tasty Czech pastry is now a Texan tradition.

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

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

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

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.