Baking this dual-layered bread is a difficult art.

The decadent, overloaded Russian pie once contained sturgeon spinal cord.

To track down these delicate, flavorful nuggets, you'll need to ask a local fisherman.

Cream, eggs, and pork drippings combine in the ultimate Serbian bread bowl.

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

These lark-shaped buns herald spring.

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

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

These marvelous mussels are cooked under pine needles.

The Irish bread comes with raisins and omens.

This German comfort food unites earthbound potatoes with apples from above.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

The award-winning Finnish creation was inspired by a diss from Italy's former prime minister.

In this island town, stew gets cooked by volcano.

Making a pound of this pretty pasta can take an entire day.

In Icelandic cuisine, few things are more traditional than half a sheep's head.

This decadent schnitzel stuffed with clotted cream is named after the leader of Serbia's fight for independence.

This Greek dish maintains an old fisherman's tradition of preserving one's catch in bottles of seawater.

Spread this fat-poached meat on a crusty French loaf.

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

This offal soup is a classic Greek hangover cure.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

You can enjoy this Sicilian spleen sandwich “single” or “married.”