Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

This once-common spice is now almost completely unknown outside India.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

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

A hearty Irish staple that can tell your fortune.

This adaption of French refugee bread is now a protected Irish specialty.

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

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

Get ready to feel the burn.

Victorians used this glass tube to keep their cukes from curling.

This British temperance tonic is now a Ramadan favorite.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

This unusual take on a British comfort food hides two surprises inside.

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

Nothing to see here, just a humble pie sandwich.

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

Sheffield’s secret sauce has a cult following.

The original energy bar.

Whale excrement once flavored ice cream.

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

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.