Foods GingerbreadKitten Wants to Try

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

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

This traditional drink is made with a little-known variety of cacao.

A Victorian favorite is hanging on in Pennsylvania.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

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

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

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

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

The candy is huge with Norwegian hikers and skiers.

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

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

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

One of the smallest cities in the world specializes in mistletoe brandy.

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