This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

These “holy bones” taste like heaven.

This Galician punch is set aflame to ward off evil spirits.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

To earn a waffle from these vendors, you must first play a game of roulette.

Spain's salt-cured tuna is known as “the ham of the sea.”

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

The original Cronut was named after a legendary acrobat's sneeze.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

Impress Murcianos by correctly eating these fried lemon leaves.

The delicacy makes a rich, gamey appetizer in northern Sweden.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

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

Meet Sweden's savory “sandwich cake.”

Scandinavians use blood to make dense, dark, savory flapjacks.

Scandinavia has a long history of stretching flour supplies with tree bark.

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

These beautiful wooden cups are traditionally carved from birch tree burls.

In northern Scandinavia, cups of coffee get enhanced with cheese.

Make like Dostoyevsky and restore yourself with this Russian mineral.

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

Savory meat jelly with a dollop of spicy mustard is a customary New Year's dish in Russia.

Traditional Tuvan booze is made from milk and distilled in a hollowed-out tree trunk.