A relic from the era of highly specialized cutlery.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

The washed and dried root of the licorice plant was once a popular natural “candy.”

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

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

The surprisingly subversive history of dancing over afternoon tea.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

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

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Don your party hat, sing, and chow down at these seasonal Swedish crayfish feasts.

A rare, rich pudding made from the milk of a cow who's just given birth.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

These chocolate-covered peanuts got M&M's banned in Sweden.

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

Scandinavians use blood to make dense, dark, savory flapjacks.

Before Lent, residents of Trás-os-Montes indulge in a pairing of stuffed pork stomach and bean pods.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

This sausage saved Jews' lives in Inquisition-era Portugal.

A cake so gooey, it requires a spoon.

In Portugal, a bowl of “camel’s drool” is a sweet treat.

This gendered sweet swap practically oozes sexual innuendos.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.