This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

This British temperance tonic is now a Ramadan favorite.

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

This French wedding cake is a caramel-wrapped tower of pastry balls.

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

A hearty Irish staple that can tell your fortune.

The Irish bread comes with raisins and omens.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

Not even Harry Potter could resist this whimsical British dessert.

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

A rainbow of flavor that harks back to childhood.

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

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

Once a treatment for heat stroke, the herbal gel now flavors desserts.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Locals joke that you should be able to “float a horseshoe” on the thick brew.