These holiday cakes link Christmas to the Norse god of lightning.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

The 17th-century dessert plants an isle of meringue in a sea of custard.

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

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

The sweet is naturally a bubblegum shade of pink.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This British temperance tonic is now a Ramadan favorite.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

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

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

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Some Sicilians start their day with this decadent combination.

This sliceable sweet treat is actually dairy-free.

A seasonal Hungarian spritzer has a language all its own.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

The decadent pastry almost outshines the Slovenian lake it's named for.

This haggis-meatloaf mashup is a Romanian Easter classic.

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

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

These detailed, dainty confections are made by hand with minimal tools.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Pink or green syrup turns a historic German ale into a tart, sweet delight.