After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

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

In medieval Germany, drinkers followed a star to local lager.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

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.

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

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

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

The fiery fruit brandy of the Balkans.

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

The first American doughnut chain used spuds.

These old-school metal tea-glass holders are a fixture on Russian trains.

Pennsylvania's pork loaf embodies Amish resourcefulness.

These bottles of Okinawan rice liquor come with a coiled pit viper.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

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

This tasty Czech pastry is now a Texan tradition.

A Victorian favorite is hanging on in Pennsylvania.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

The true Mongolian barbecue.

These muscular organs are a crispy, chewy Southern favorite.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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