The melon has its own sculpture, festival, and order of knights.

The aging process of this formaggio begins in a barrel of wine.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

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

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

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

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

A sweet and sticky accident from Derbyshire, England.

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

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

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

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

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

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

A flour made from orchid roots makes for a popular Turkish drink.

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

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

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.

A century-old organism creates some of the world's best bread.

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