This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Impress Murcianos by correctly eating these fried lemon leaves.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

A distillery's abandoned barrels of cinnamon liqueur led to this new Dutch tradition.

The original Cronut was named after a legendary acrobat's sneeze.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

This Christmas tree elixir kept Vikings and Captain Cook alive.

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

This small-batch spirit is distilled from cactus fruit.

Coke spiked with aromatic spirits of ammonia was once used to treat everything from hangovers to indigestion.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

This century-old New Orleans treat is still sold from a mule-drawn cart.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

This mushroom isn't a mushroom at all.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

This pollen-based candy comes from the marshes of southern Iraq.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

This cocktail is a New York City summertime staple, albeit an illegal one.