Remembering a time when designated celery vases were prized centerpieces.

A relic from the era of highly specialized cutlery.

This "Fluid of Beef" fed an army and makes a hearty tea.

The pickled Baltic herring has an explosive reputation.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

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

Real maraschinos were born more than a century ago in an Italian distillery.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

This British temperance tonic is now a Ramadan favorite.

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

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

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Historians debate whether this dish actually originated with Italian sex workers.

This Polish Easter tradition artfully assembles symbolic foods, from bread to lamb-shaped butter.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

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

The melon has its own sculpture, festival, and order of knights.

A century-old organism creates some of the world's best bread.

This is one expensive load of crap.

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

Economists use this cheesy bread as a metric for cost of living between Georgian cities.