These cheese balls have fueled Central Asian nomads for centuries.

Teething babies and royalty were fans of this British city's signature sherry.

This British temperance tonic is now a Ramadan favorite.

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

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

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

Baking this dual-layered bread is a difficult art.

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

Not even Harry Potter could resist this whimsical British dessert.

This summery parfait has mingled with British royals and literary elites.

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

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

This "Fluid of Beef" fed an army and makes a hearty tea.

The anus-shaped fruit tastes like cinnamon applesauce.

No one eats pickled herring like the Dutch.

To make the perfect matcha, start with the perfect whisk.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

This pancake pays tribute to one of Japan's favorite fish.

Most people have never tasted the real thing.

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

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

Curry powder gives this savory seasoning its golden hue.

The world's least practical and most delicious edible straw.