Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

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

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

These inky cloves have aged like a fine wine.

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

This spiced jerky is a beloved snack in South Africa.

The sweet is naturally a bubblegum shade of pink.

A wartime rice scarcity made this versatile pancake a Japanese staple.

The fiery fruit brandy of the Balkans.

This decadent schnitzel stuffed with clotted cream is named after the leader of Serbia's fight for independence.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

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

Sicilian nuns once hung these sugary "fruits" from tree branches.

The secret to this sandwich is the cow’s fourth stomach.

One of America's earliest candies is still available to buy.

Bread so thin, you can read music through the dough.

These adorable buns hide savory and sweet surprises.

Denmark's open-faced sandwiches are equal parts decadent and decorative.