Nothing to see here, just a humble pie sandwich.

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.

The sweet is naturally a bubblegum shade of pink.

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

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

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

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The best place to find the “nectar of the gods” is Holy Island.

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

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

The portable breakfast food might've originated with British soldiers returning from India.

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

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

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

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.

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

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

The fiery fruit brandy of the Balkans.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

This gooey, sweet treat was a Soviet staple.