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

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

This British temperance tonic is now a Ramadan favorite.

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

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

A sailor's stew that's come to define Liverpudlians.

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

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

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

This rustic cider's name derives from an English term for fruit thievery.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

A crossbred table grape variety that tastes an awful lot like spun sugar.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.