A bitter liqueur that traces the history of a Hungarian-Jewish family.

A wine so luxuriously sweet, it's consumed by the spoonful.

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

This coffee additive and killer of trees has a reputation as a medical marvel.

No one eats pickled herring like the Dutch.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

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

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

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

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

This savory seafood condiment is named after the finest cognacs.

Historians debate whether this dish actually originated with Italian sex workers.

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.

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

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

Most sushi fans have never tried this rare rhizome.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

This British temperance tonic is now a Ramadan favorite.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

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

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