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

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

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

This savory seafood condiment is named after the finest cognacs.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

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

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

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

Proof that dumplings and chicken wings are not mutually exclusive categories.

Most sushi fans have never tried this rare rhizome.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

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

That green stuff inside a lobster? You can (usually) eat it.

New Haven's signature pie combines staples from Rhode Island and Naples.

An ancient cooking method still produces delicious, beachside feasts.

A cake as dark as a city hiding from enemy bombers.

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

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

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

Saison dell'Aragosta is made with tasty Maine lobster.