It's a whirlpool, it's an emoji, it's a fishcake!

These salted, pickled plums are an ancient Japanese hangover cure.

This pancake pays tribute to one of Japan's favorite fish.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

This cotton candy-like garnish is made of dried, candied meat.

Remembering a time when designated celery vases were prized centerpieces.

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

Grab life by the Georgian wine horn.

Royalty adored the Abbot of Priscos' porcine dessert.

This spiced, warming drink may have helped broker peace between warring tribes.

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

The sweet is naturally a bubblegum shade of pink.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

This summery parfait has mingled with British royals and literary elites.

A sweet and sticky accident from Derbyshire, England.

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

Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam.

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

The bitter herb served on Passover can be anything from horseradish to lettuce.

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Meat covered in gelatinous goo was once a classic American comfort food.

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

This cousin of root beer has a long history and a surprisingly minty taste.