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

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

A sweet and nutty liqueur made with the fruit of the "elephant tree."

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

Brewers freeze their beer to make this high-octane, sweet style.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

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

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

A now-archaic Scottish breakfast paved the way for this popular dessert.

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

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

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Though its home region has been split by war, love for this hearty pastry transcends borders.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

These seasonal brews gets made with an ephemeral ingredient.

Only a few breweries still make smoky beer in this classic German style.

This British temperance tonic is now a Ramadan favorite.

Anyone for a shot of “Black Death”?

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

Denmark's open-faced sandwiches are equal parts decadent and decorative.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.