This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

These Neapolitan Christmas sweets double as decorations.

Chocolate-covered cheese curds make sweet Estonian energy bars.

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

Ground nuts provide the base for this warm, caffeine-free drink.

This famous Italian honey is now produced only on an Australian island.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

Some Sicilians start their day with this decadent combination.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.