Most people have never tasted the real thing.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The Irish bread comes with raisins and omens.

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

What better way to celebrate Shrove Tuesday than to run with a pancake-laden skillet?

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

This controversial meat is ingrained in ancient Nordic culture.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

"Monk's Head" cheese requires a special shaver.

Nothing says “happy holidays” quite like mulled wine and a flaming, rum-soaked sugar loaf.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

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

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

The melon has its own sculpture, festival, and order of knights.

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

This spiced jerky is a beloved snack in South Africa.

The original energy bar.

The traditional sweet currant cake has an incendiary reputation.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This Christmas bread is formed in the shape of the baby Jesus.

A sweet and sticky accident from Derbyshire, England.

These pink cookies are destined to be dunked in champagne.

The caffeinated wine is made by British monks and loved by Scottish criminals.