Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

These woolly pigs produce the “Kobe beef of pork.”

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Artichokes form the backbone of this vegetal liqueur.

A hearty Irish staple that can tell your fortune.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

The holiday tradition of hiding an ornamental veggie.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

Only a few breweries still make smoky beer in this classic German style.

Deep-fried grasshoppers make a tangy, crispy taco filling.

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

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This bird comes with a brew inside.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

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

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

It's so much more than just mayonnaise and ketchup.

This drink hasn't been produced since the late nineties, but still has a cult following.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

This tasty Czech pastry is now a Texan tradition.